Ingredients (for 4 people)
- 4 eggs
- 4 green asparagus
- 2 slices of prosciutto ham
- 250 ml of 35% cream
- Olive oil
- Salt and pepper
- 60 ml chopped flat-leaf parsley
Preparation
- Preheat oven to 400°F / 200°C.
- Place the ham slices on a baking sheet lined with parchment paper or a silicone mat. Bake and let them dry for about 15 minutes. Let them cool on a wire rack, then blend them in a small food processor to form a powder.
- Wash the asparagus. Trim and discard the tough bottom end. Remove the heads (about 4 cm) and cut the rest into small cubes.
- Fry the diced asparagus in a hot pan with a little olive oil over high heat for a few minutes. Season with salt and pepper. Add the cream and reduce. Stir in the chopped parsley. Set this mixture aside and keep the asparagus tips separate.
- Butter 4 ramekins or mini casserole dishes. Crack an egg into each.
- Add the creamy asparagus mixture and the ham powder to each ramekin.
- Place the ramekins in a dish filled with boiling water and bake at 350°F / 180°C for 12 to 15 minutes. After 12 minutes, check the texture of the egg yolk to see if you want it runny.
- Remove from the oven and add an asparagus head to each ramekin for decoration. Serve immediately.