The ideal spring meal for any time of day! A fluffy, crisp dutch baby laced with lots of fresh dill, paired with tender lemony roasted asparagus and some perfectly jammy eggs. So springy, delicious and healthy!

INGREDIENTS – serves 2

3 eggs
1/2c milk
1/2c flour
1/4t salt
1/4t black pepper
1/4c fresh dill
4T butter, separated 2T melted/2T cold or room temp

3-4 eggs

1 bundle asparagus, trimmed
2T olive oil

1/2 lemon, wedged

INSTRUCTIONS

Preheat oven to 425°F.

In a blender, combine 3 eggs, milk, flour, salt, black pepper and dill in a blender. Blend until combined with bits of dill laced throughout. Next, add 2T melted butter and blend again until it’s incorporated. Set aside.

Place a 10″ cast iron skillet in the oven to preheat for 9 minutes. Throw the remaining 2T butter in the skillet and leave it in the oven for another minute. Remove the skillet, pour the batter in and return to the oven for 15 minutes. Don’t forget the skillet is HOT.

For the eggs you can do them however you prefer, I like a soft boiled egg for this and here’s how I make them. Bring a small pot of water to boil. Gently lower the remaining eggs in with a slotted spoon. Reduce the heat to medium. Cover with a lid and let cook for 6-10 minutes. (6 min for runny yolk-10 min hard boil). Remove and place directly in an ice bath or run under cold water to stop the cooking. Gently peel the shells off and rinse in cold water to make sure you got all the pieces.

While you’re waiting for the water to boil for your eggs, place the asparagus on a foil lined baking sheet. Sprinkle with salt and pepper then drizzle with olive oil. Toss to coat then spread them out. Roast for 7 minutes. Squeeze a little lemon over the top, leaving the rest of the lemon to serve on the side.

ENJOY!