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.
- 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.