Asparagus Sformato

• 1 pound fresh thin asparagus, trimmed
• 1 tablespoon olive oil
• 1 pinch salt and freshly ground black pepper to taste
• 1/2 cup pancetta bacon, diced
• 1 teaspoon butter
• 3 1/2 tablespoons freshly grated Parmesan cheese, divided
• 5 eggs
• 1/3 cup milk

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spread asparagus out in one layer. Drizzle with olive oil and season with salt and pepper; mix.
2. Bake in the preheated oven until asparagus is tender, about 10 minutes.
3. Meanwhile, saute pancetta in a skillet over medium-high heat until crisp, 4 to 5 minutes. Remove from heat.
4. Remove asparagus from the oven. Cut off asparagus tips and set aside. Puree asparagus stalks in a blender.
5. Reduce oven temperature to 315 degrees F (160 degrees C). Grease a loaf pan with butter and sprinkle with 1/2 tablespoon Parmesan cheese.
6. Beat eggs with an electric mixer until foamy, 3 to 5 minutes. Carefully fold in milk, remaining Parmesan cheese, salt, and pepper. Fold in pureed asparagus. Pour mixture into the prepared loaf pan. Place asparagus tips on top in a decorative pattern.
7. Bake in the preheated oven until sformato is lightly browned and starts to pull away from the edges, 30 to 40 minutes. Remove from oven, cool for a few minutes, and serve.

thin, olive oil, salt, pancetta bacon, butter, parmesan cheese, eggs, milk

Taken from www.allrecipes.com/recipe/264443/asparagus-sformato/ (may not work)