Baked eggs on asparagus, topped with garlic cream and asiago cheese.  The Zuckerman Farm’s asparagus was so good, the bottom yolk started drooling.

Baked Egg + Asparagus Gratins
(adapted from Food & Wine)
Serves 2.

2 eggs
3/4-1 bunch of asparagus, cut how you like it
a clove of garlic, minced
1/4 c. cream
bread crumbs and/or asiago cheese, grated
salt + pepper

Preheat oven to 400ºF.  In a small pot, bring the cream and garlic to a simmer. Set aside. 

Get a skillet nice and hot, add a little olive oil, then the asparagus.  Sauté for a few minutes, just until it begins to caramelized.  Add salt + pepper to taste.  

Divide the veg between two rammekins, making a slight indentation in the middle.  Crack an egg into each.  Spoon the garlic cream on top.  Sprinkle with the bread crumbs and/or cheese and a little more salt + pepper.  

Bake until the egg white is set and the yolk is your desired doneness.  I usually start checking after 10 minutes.