A Quick and Easy Italian Recipe for Your Easter Brunch

Ingredients (10)

• 1/4 cup olive oil
• 1 dozen large eggs (lightly beaten)
• 1/2 cup pecorino (grated)
• 3 tablespoons flat-leaf parsley (finely chopped)
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boned leg of lamb (cut into 1-inch chunks)
• 1 medium onion (peeled and thinly sliced)
• 1 pound peeled plum tomatoes (fresh or canned, drained if using canned)
• 2 pounds thin asparagus (or wild asparagus or artichoke hearts)