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Peel the baby onions and cut in half
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Cut the asparagus spears in half on the diagonal
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Heat the olive oil in a large skillet over medium heat
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Add the onions to the oil and cook, stirring until they start to soften.
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Mix in the asparagus and cook for about 4 minutes.
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Add the peas and cook for another minute.
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Season with kosher salt and freshly ground pepper to taste.
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Drizzle the honey over the tops of the vegetables. Mix. Remove from heat and let cool.
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Preheat the oven to 350 degrees F. Grea a ???? loaf pan
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Zest the lemon. Cut in half and juice one half of the lemon.
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In a large bowl whisk together the flour and baking powder.
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Stir in the eggs, milk, vegetable oil, lemon zest, and juice.
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Stir in the basil and 1/2 cup parmesan cheese.
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Add salt and pepper, if desired.
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Scrape the batter into the prepared loaf pan.
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Arrange the vegetables into the batter.
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Sprinkle the remaining 3 tablespoons of parmesan cheese over the top.
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Place in oven and bake for one hour. Remove from oven when a knife inserted in the center comes out clean.
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Let cool for 15 minutes before removing from pan.
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Slice and serve