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Egg and Asparagus Gratin
In a wide frying pan, bring about 1 inch water to a boil over high heat.
Meanwhile, snap off and discard tough ends of asparagus; then cut spears
into 1-inch pieces. Add asparagus to boiling water and cook, uncovered,
until just tender when pierced (3 to 5 minutes), or to your tenderness
preference. Drain well.
- 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]
among 4 well-buttered 4 to 5 inch-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
Set dishes on a baking sheet and bake in a 450° oven until eggs are done to your
liking (5 to 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.)
Makes 4 Servings. 2.5 net grams of carbohydrate per serving.
* Stalking Fresh Asparagus
To peel or not to peel — when it comes to fresh asparagus, that is the question.
You may think peeled asparagus is a tedious affectation. But first, consider the
benefits. Without that fibrous exterior, you can enjoy each spear to its tender
base. Here’s how to do it with the least fuss. First snap off and discard the tough
ends of the asparagus. Then, holding the spear near the tip, peel away scales and
the thin outer skin. An ordinary vegetable peeler works best, and one glide per
cut will do; there’s no need to whittle away at the stalk. Peeling goes faster
than you think, especially if you look for the fattest asparagus when you