Baked Eggs and Asparagus

by Melissa McClelland

This breakfast dish looks so elegant when made with white asparagus, but green will work just as well. White asparagus is traditionally served in France as a celebration of spring. It differs from the green variety only in that it is protected from light so it stays pale.

Serves 4

  • 1 pound white asparagus, trimmed
  • Butter to grease baking dishes
  • 1⁄4 pound prosciutto
  • 8 eggs
  • Grated Parmesan cheese
  • Fresh thyme leaves
  • Freshly ground black pepper

Preheat oven to 400°. In a large skillet, bring water to a boil. Add asparagus and boil for 3 to 4 minutes, or until tender. Drain and set aside. Meanwhile, grease 4 small, shallow, oval baking dishes. Line baking dishes with 2 pieces of prosciutto. Divide asparagus among dishes. Gently crack 2 eggs into each dish. Bake 11 to 12 minutes, or until white is just set. Yolk will still be runny. Sprinkle with cheese, thyme and black pepper.

Serve immediately.