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)
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.