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Ingredients
  • 1 (1-lb.) bunch medium-thickness asparagus, trimmed
  • 5 medium spring onions (8 oz.)
  • 2 tablespoons vegetable oil, divided
  • 1 teaspoon kosher salt, divided
  • 7 ounces Gruyère cheese, shredded (about 1 ⅔ cup), divided
  • 8 large eggs
  • ⅓ cup heavy cream
  • ⅓ cups crème fraîche
  • 3 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh chives
  • ¼ teaspoon black pepper
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