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6 eggs
1/4 cup olive oil, plus 2 tablespoons
2 bunches steamed asparagus, cut in 14 inch pieces
3 cups ricotta cheese
1 onion chopped
2 garlic cloves,chopped
1 cup golden raisens
1/2 cup pine nuts
2 tablespoons chopped fresh parsley
1/2 to 3/4 cup fresh grated parmisan cheese
Salt and pepper
1/4 cup olive oil, plus 2 tablespoons
2 bunches steamed asparagus, cut in 14 inch pieces
3 cups ricotta cheese
1 onion chopped
2 garlic cloves,chopped
1 cup golden raisens
1/2 cup pine nuts
2 tablespoons chopped fresh parsley
1/2 to 3/4 cup fresh grated parmisan cheese
Salt and pepper
Directions
In saute pan, saute onion and garlic in 2 tablespoons olive oil. In large bowl add ricotto and eggs, mix well and add all ingredients and mix again. Pour into large cassarole pan, sprayed with non stick spray. You can coat with bread crumbs to add a crispy coat if desired. Bake in a 375 degree oven for about 20 minutes or until a golden brown. 
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