Asparagus and Curry Egg Casserole

Allergies: Eggs
4 Servings
Calories: 355 per serving

Up your culinary game and try cooking our Asparagus and Curry Egg Casserole using the ‘Bain Marie’ technique. By placing your cooking container into a larger container holding hot water, you can create a pillowy bed of curried egg whites for your crisp asparagus and rich-tasting ham.


  • 24 egg whites
  • 3/4 lbs ham, cooked and cubed
  • 8 cups asparagus
  • 1/2 tsp garlic, minced
  • 1 tsp olive oil
  • 1 tsp white vinegar
  • 4 tsp curry paste


  1. Cook asparagus in salted, boiling water until tender.
  2. Lightly mix egg whites with curry paste and seasoning. Pour into oiled casserole dish with cubed ham.
  3. Place in bain-marie, in a 375-degree oven for 10 minutes or until egg whites are set.
  4. Place asparagus in an oven-safe dish. Baste with olive oil and garlic. Salt and pepper.
  5. Bake for 5 minutes or until hot.
  6. TO PLATE: Top eggs with asparagus.
  7. NOTE: A Bain Marie is a cooking container holding hot water, into which a pan is placed for slow cooking. Usually used in the oven.

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