Maya Adam is a lecturer at Stanford University School of Medicine. She received her BA in Human Biology at Stanford before completing her medical degree at the University of British Columbia in Vancouver, Canada. Prior to her post-secondary studies, she spent almost 10 years as a professional ballet dancer in Germany. Now, she is the mother of three young boys and lectures on child health and nutrition at Stanford. She spends her free time trampoline-jumping with the children and cooking for family and friends. She also enjoys writing in her spare time and her work has appeared in The Vancouver Sun, The Globe and Mail and O Magazine.
Preheat oven to 325-350°F. Sautee chopped onions and garlic in olive oil over medium heat until glassy. Add chopped asparagus and sautee until tender, remove from heat. Whisk eggs together while asparagus is cooling. Add sauteed vegetables, panko crumbs, grated parmesan, salt, and pepper to egg mixture and combine with whisk Generously grease a glass or ceramic pie dish with butter and pour the mixture into the dish. Bake for about 20 minutes or until firm and beginning to turn golden brown. Cool and serve.