Asparagus With Eggs And Parmesan Cheese

This is one of my favorite suppers for eating alone. the combination of flavors is just unbeatable! [solo suppers - joyce goldstein]

Preheat the oven to 450 degrees.

Snap off the tough ends from the asparagus , and peel the lower half if the stalks are thick.

Bring a large saucepan of water to a boil , and cook the asparagus until just tender , 5 - 8 minutes.

Drain , refresh in cold water to set the color , and drain again.

Pat dry with paper towels.

Grease a small gratin dish with about half the butter.

Arrange the asparagus spears ,.

Drape the prosciutto over the top , tucking the ends under.

Break the eggs over the asparagus , sprinkle with the parmesan cheese , and grind on some pepper.

Cut the remaining butter into bits and dot the eggs and asparagus evenly.

Bake until the whites are set and the yokes are still runny , 8 - 10 minutes.

Eat piping hot.

asparagus, unsalted butter, prosciutto, eggs, fresh ground black pepper, parmesan cheese