Egg and Asparagus Gratin

1. 1

   In a wide frying pan, bring about 1 inch water to a boil over high heat.

2. 2

   Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1-inch pieces.

3. 3

   Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3 to 5 minutes).

4. 4

   Drain well.

5. 5

   Divide asparagus among 4 well-buttered 4- to 5-inch-wide ovenproof dishes.

6. 6

   Carefully break 2 eggs over asparagus in each dish.

7. 7

   Spoon 1 tablespoon of the cream over eggs in each dish.

8. 8

   Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.

9. 9

   Set dishes on a baking sheet and bake in a 450 deg oven until eggs are done to your liking (5 to 7 minutes for firm whites and soft yolks).

10. 10

    Sprinkle evenly with cheese and bake for 1 more minute.

11. 11

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.