Yeah!!! It’s asparagus season again! I absolutely love this vegetable and I’ve searched different ways to prepare it. Today, I suggest this very simple recipe that is, I dare say, “foolproof”. Eating asparagus is a good way to start your spring detox as it is very low in fat and calories. Also, asparagus is a great source of vitamin E, an important antioxidant that helps strengthen the immune system. Let’s get started!
Total Time: 30 min preparation + 10 minute cooking
– 4 eggs (if you plan this dish for lunch, you might want to add a second egg for each person)
– 1 bunch green asparagus
– 40cl double cream
– salt & pepper
– 4 ovenproof ramekin dishes
In a large pan, bring the water to a boil. Wash the asparagus and peel the lower part of the stalk. You want them to be as soft as possible by removing the fibres. Cook the asparagus for 15 to 20 minutes. Remove from heat and drain.
Preheat the oven to 350°F (180°C). Distribute the cream and the asparagus into the ramekins and season with salt & pepper. Gently break the eggs into each ramekin. Place the ramekins in the oven and let cook during 10 minutes. You can serve this dish with toasts, it goes very well with the eggs.