6 asparagus spears chopped finely
6 scallions chopped finely
2 tablespoons olive oil
1 pinch sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
8 ounces Miceli's Mascarpone cheese, softened at room temperature
1/2 cup Miceli's Grated Parmesan cheese
Preheat the oven to 350F.
Heat a sauté pan over medium heat. When hot, add the olive oil and swirl to coat. Add the asparagus and onions. sauté about 4-5 minutes.
Season and toss with salt, pepper, nutmeg and cayenne. Turn off the heat and stir in the mascarpone cheese and the grated parmesan.
Pour into 2 small ramekins (or other oven-safe dish) and bake for 30 minutes until the cheese is bubbling around the edges. Serve warm with pita chips, bread or steamed asparagus spears.
For a fun way to serve this as an appetizer. Take some frozen miniature phyllo cups, and fill cheese mixture in each cup. Bake about 15 minutes until cheese is bubbling.