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    ASPARAGUS EGG GRATIN
    from "Country Egg, City Egg" by Gayle Pirie and John Clark

    You can substitute other vegetables for the asparagus, such as tender stewed artichokes, sautéed wild mushrooms, or creamed potatoes.

    To bake the eggs you need six small ceramic gratin dishes that allow you to start the eggs on the stove and then finish them in the oven.

    For Six
    INGREDIENTS (CLICK TO BUY)

    3/4 pound asparagus
    3 tablespoons unsalted butter
    1 cup heavy cream
    Salt to taste
    12 eggs
    1/3 cup freshly grated Parmesan cheese (optional)
    6 thin slices prosciutto
    Edible flowers (nasturtiums, pansies, borage, or sage — whatever is in your garden), roughly chopped, for garnish
    2 tablespoons of your favorite chopped herbs, for garnish

    Print recipe
    PREPARATION

    Preheat the oven to 350°F.
    Trim the ends of the asparagus. Peel the fibrous skin of the spears with a vegetable peeler. Slice the asparagus on a bias about 1/4 inch thick. Leave some of the smaller tips whole. In a skillet, sauté the asparagus lightly in 1 tablespoon of the butter. This should be brief, about 1 minute or less, because the asparagus is sliced thin. Add the cream to the pan and bring the mixture to a gentle simmer, then quickly remove from the heat. The sweet asparagus will perfume the cream. Season with salt.
    Butter six small gratin dishes and crack 2 eggs into each one. Pour 1/4 cup or more of the asparagus-cream mixture over each set of eggs. Make sure to get enough of the asparagus into each dish. Gently warm the bottom of each gratin dish over a low burner for about 3 minutes, or until the whites are about half-cooked. Place tiny pieces of the remaining 2 tablespoons of butter on top of the eggs, sprinkle with Parmesan, if using, and finish cooking in the oven for 3 to 5 minutes, depending on how cooked you like the eggs.
    Place the gratins on small plates and drape a slice of prosciutto over each gratin. Sprinkle with edible flowers and herbs. Serve with warm toast.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Asparagus - $3.99/ea
     Farm Fresh
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
     
    Citterio Prosciutto di Parma - $26.99/lb
     
     
    Optional Ingredients
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
      Edible Flowers
    This product is currently unavailable.
     
      Chives - $1.99/ea
     Farm Fresh
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
    You May Already Have
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
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