Spring Breakfast Bake
From the April/May 2016 issue Serves 6-8 Ingredients Coconut oil, for greasing the dish 1 pound asparagus, trimmed 3/4 pound red potatoes, cut into 3/4-inch cubes 12 large eggs 1/2 cup canned coconut milk (full fat) 1 tsp sea salt 1/4 tsp black pepper 1/2 cup chopped fresh parsley 1/4 cup finely chopped scallions 2 TBSP chopped