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Gratin, Egg and Asparagus (D, KLP, TNT)
Source: Self
Serves: 4

12 asparagus spears
8 large eggs
1/4 cup whipping cream, divided
1 teaspoon grated lemon peel
salt to taste
cayenne to taste
1/2 cup grated parmesan cheese, divided
shredded cheddar cheese [optional]

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

Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1" pieces. Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3-5 minutes), or to your tenderness preference. Drain well.

Divide asparagus among 4 well-buttered 4-5" wide ovenproof dishes. Carefully break 2 eggs over asparagus in each dish. Spoon 1 tablespoon of the cream over eggs in each dish. Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.

Set dishes on a baking sheet and bake in a 450°F oven until eggs are done to your liking (5-7 minutes for firm whites and soft yolks). Sprinkle evenly with cheese and bake for 1 more minute. Serve at once. (If you are using the cheddar cheese sprinkles as well, add them after the parmesan extra baking minute and give it 1-2 more minutes to melt and bubble.)

Posted by Joe W.

Nutritional Info Per Serving: 2.5 carbs