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1
Preheat oven to 500F, and place oven rack in top position.
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2
Toss asparagus with 1 Tbs.
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3
olive oil on baking sheet, and season with salt and pepper, if desired.
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4
Roast 9 minutes, or until tips begin to brown but stems are still green.
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5
Cool.
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6
Heat remaining 1 Tbs.
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7
olive oil in skillet over high heat.
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8
Spread mushrooms evenly across skillet surface.
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9
Cook undisturbed 2 minutes, until mushrooms begin to brown.
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10
Toss, and spread evenly across skillet surface.
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11
Repeat 2 or 3 times until mushrooms are golden brown.
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12
Transfer to bowl.
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13
Cut off asparagus tips; reserve.
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14
Place stalks in bowl of food processor.
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15
Add milk, and process 1 minute or until pureed.
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16
Transfer to bowl.
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17
Whisk in eggs and cheese, and season with salt and pepper, if desired.
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18
Preheat oven to 375F.
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19
Brush 8 4-oz.
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20
ramekins with oil.
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21
Fill prepared ramekins with egg mixture.
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22
Top with mushrooms and reserved asparagus tips.
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23
Bake 25 to 30 minutes, or until golden brown on top.
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24
Cool 5 minutes.
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25
Stack 4 spinach leaves, and roll stack lengthwise into tight cylinder.
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26
Cut cylinder crosswise in fine slices.
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27
Repeat with remaining spinach leaves.
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28
Top each gratin with spinach chiffonade.
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29
Drizzle with lemon oil, if using.
