Eggs Cocotte with Green Asparagus and Parmesan Cured Ham

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

  1. Preheat oven to 400°F / 200°C.
  2. 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.
  3. Wash the asparagus. Trim and discard the tough bottom end. Remove the heads (about 4 cm) and cut the rest into small cubes.
  4. 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.
  5. Butter 4 ramekins or mini casserole dishes. Crack an egg into each.
  6. Add the creamy asparagus mixture and the ham powder to each ramekin.
  7. 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.
  8. Remove from the oven and add an asparagus head to each ramekin for decoration. Serve immediately.

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