Recipe of the Month
Egg and Asparagus Gratin
Nesselrod on the New Gardens & Guesthouse, Radford, VA
Total preparation time: 35 minutes
1 cup dry bread crumbs (panko)
2 tablespoons unsalted butter, melted
1 1/4 lb asparagus, cut into 2-inch lengths
1 1/2 cups heavy cream
1 garlic clove, thinly sliced
Salt and freshly ground pepper
8 large eggs
Preheat the oven to 350 degrees. In a pie plate, toss the breadcrumbs with
the melted butter. Bake for 6 minutes, stirring once, until golden.
Meanwhile, fill a medium saucepan with water and bring to a rapid boil. Add
the asparagus and cook until it is crisp-tender, about 3 minutes. Drain the
asparagus and refresh under cold running water, then pat dry.
In a saucepan, simmer the cream with the garlic; season with salt and
Divide the asparagus evenly and arrange in 4 individual-size gratin dishes.
Season with salt and pepper. Crack 2 eggs into each gratin dish, pour the
garlic cream on top and sprinkle with the buttered crumbs. Bake the eggs for
15 minutes, or until the whites are firm and the yolks are still runny.
Serve at once.
off to Pancakes with Personality® Winner Joanne Nichols of the
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