Baked Eggs and Asparagus with Parmesan

Ingredients

• 8 thick asparagus spears, cut on the diagonal into bite-sized pieces
• 4 eggs, room temperature
• 2 tsp. olive oil
• Salt and fresh-ground black pepper to taste
• 2 T Parmesan cheese

Directions

1. Heat your oven to 400F/200C, and coat 2 gratin dishes with non-stick spray or olive oil. Crack each egg into a small dish, then leave the eggs out so they can reach room temperature while the asparagus gets its turn in the oven. This room-temperature start matters a lot.
2. Trim away the tough, woody few inches from the base of each asparagus spear and throw those ends out. Slice the remaining asparagus diagonally into short pieces, each a little under 2 inches long.
3. Divide the asparagus between the 2 gratin dishes. Slide the dishes into the oven to roast, and set your timer for 10 minutes.
4. After 10 minutes, take the gratin dishes out of the oven one at a time. Gently pour 2 eggs over the asparagus in each dish, return the dishes to the oven, and set the timer for 5 minutes.
5. After 5 minutes, or once the whites are just beginning to look barely set, pull the gratin dishes out one at a time again. Scatter a tablespoon of coarsely-grated Parmesan over each dish.
6. Return the dishes to the oven and bake for 3 minutes, until the whites are set, the Parmesan has softened a bit, and the yolks still feel soft when touched with your finger. Serve hot, either as is or with toast for dipping into the egg.