Cocotte of eggs and asparagus
Cocotte is a French term for the ramekins used to cook the dish. Any small, shallow ceramic dishes can be used.
Ingredients
16 asparagus spears
2 tbsp extra virgin olive oil
8 eggs
8 tbsp cream
80g parmesan, grated
Salt and pepper
Method
Trim asparagus spears, cutting off woody ends so they fit into ceramic dishes. Bring a pot of salted water to the boil and blanch asparagus for a minute or two, depending on thickness, until tender but not soft. Preheat oven to 180C. Line four ceramic dishes with olive oil and break two eggs into each. Add two tablespoons of cream to each and arrange asparagus on top. Sprinkle parmesan evenly across the four dishes and season with salt and pepper. Place in oven for 10-15 minutes until the eggs have cooked but the yolks are still runny.
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