The Best of Czech Cooking/Peter Trnka 1996

Asparagus Baked with Eggs
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 large eggs 1 lb asparagus 4 Tbs butter
4 Tbs flour 1 cup of milk 1/2 tsp grated nutmeg
1/2 cup grated gruyere cheese 2 Tbs fresh parsley, chopped



1 Break off the tough ends of the asparagus, clean them, and steam in salted water for about 4 to 5 minutes, or until almost tender. Remove them from their liquid.
2 Make a bechamel sauce as follows. Warm the milk in a small pot on medium. Melt the butter in a frying pan on medium heat, add the flour and fry for a couple of minutes, stirring well. Mix in the warm milk, stirring constantly, and bring slowly to a boil. Cook another couple of minutes to achieve a fairly thick suace. Remove from the heat and season with salt, freshly ground black pepper, and nutmeg.
3 Preheat the oven to 350 F degrees.
4 If you have rammequins, great, but if you don't, use one large oven dish and make one big version of what follows. Butter the rammequin. Place 3 or 4 stalks of asparagus in each dish. Break two eggs on top of the asparagus. Cover with some of the bechamel sauce. Sprinkle on grated cheese. Place the rammequins in a large pan of water and bake till the eggs are set but the yolks are still soft, about 15 to 20 minutes. Sprinkle with parsley with parsley and serve.

Back