Baked Eggs and Asparagus

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.