From: Executive sous chef Michael Reining, Postrio Cafe & Bar, San Francisco. Yield: 10 servings. 1 sheet parchment paper 1 Tbsp. olive oil 2 large onions, thinly sliced 3 cloves garlic, finely minced 8 eggs ⅓ cup Parmesan cheese, grated 1 Tbsp. fresh sage, chopped 1 lb. asparagus, cut into 1" pieces 3 oz. goat cheese, crumbled ¼ cup balsamic vinegar ½ tsp. salt ⅛ tsp. pepper Preheat oven to 325°F. Prepare a 12"×15" ...

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