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Ingredients
  • 2 tablespoons unsalted butter
  • ½ pound asparagus, trimmed of tough ends and cut on bias into ¼-inch pieces (about 1 ¼ cups)
  • Salt and ground black pepper
  • 1 medium shallot, halved and sliced thin
  • 1 teaspoon fresh lemon juice
  • 5 large eggs
  • 1 ½ ounces Gruyère cheese, finely grated (about ½ cup)
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