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April 2008

Recipe of the Month

Baked Egg and Asparagus Gratin
Nesselrod on the New Gardens & Guesthouse, Radford, VA

Total preparation time: 35 minutes
Serves: 4

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 pepper.

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.

Hats off to Pancakes with Personality® Winner Joanne Nichols of the Arbor Inn in Rye, NH, and runner-up Cyndi Cobb from the Colby Hill Inn. In addition to print and radio coverage, the contest was featured in February on the well-known ABC-TV program, Boston Chronicle on February 27, 2008. Click here to see the video of the “Flapjack Face-off.”

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