Asparagus is a staple Northern Michigan vegetable and a versatile one, too. This asparagus and tater tots pie is part comfort food, part sophisticated vegetable side dish. This recipe was first featured in the June 2014 issue of Traverse, Northern Michigan’s Magazine.
1 bunch of asparagus
½ tablespoon olive oil for pan
16 ounces tots
8 eggs beaten
Pinch salt and fresh black pepper
½ cup grated sharp cheddar or Parmesan cheese
Clean asparagus: draw a shallow sink of water and swish the tips of spears in the water to rinse away the sand.
Chop asparagus on the bias into ¼-inch pieces. Set aside.
Heat a medium nonstick pan to medium, add ½ tablespoon of olive oil.
Add the tots, and let them begin to soften. Mash the tots with the back of a wooden spoon, pressing them into the bottom and sides of the pan to form a crust. Let brown and get crispy for about 10 minutes.
Pour in the beaten eggs sprinkled with salt and pepper and then the asparagus on top. Reduce heat to low, cover and cook until eggs are set, about 10 minutes.
Sprinkle cheese on top and let melt. Cut into wedges. Serves 6 to 8.