Recipes Baked Egg and Asparagus Gratins Be the first to rate & review! This classic baked egg and asparagus gratin is a perfect weekend brunch addition. By Anne Quatrano Anne Quatrano Anne Quantrano is an award-winning chef and restauranteur. She is the co-owner of Atlanta mainstays Bacchanalia, Floataway Cafe, Star Provisions, and W.H. Stiles Fish Camp. Anne co-authored Summerland: Recipes for Celebrating with Southern Hospitality (2013). She is recognized as one of the most influential women chefs in the country. Food & Wine's Editorial Guidelines Updated on June 17, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 35 mins Yield: 4 Ingredients 1 garlic clove, thinly sliced 1 1/4 pounds asparagus, cut into 2-inch lengths 8 large eggs 1 cup dry bread crumbs, preferably panko 2 tablespoons unsalted butter, melted Salt and freshly ground pepper 1 1/2 cups heavy cream Directions Preheat the oven to 350°. In a pie plate, toss the bread crumbs with the melted butter. Bake for 6 minutes, stirring once, until golden. Meanwhile, fill a medium saucepan with water and bring to a rapid boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain the asparagus and refresh under cold running water, then pat dry. In a small saucepan, simmer the heavy cream with the sliced garlic; season with salt and pepper. Arrange the asparagus in 4 individual-size gratin dishes and season with salt and pepper. Crack 2 eggs into each gratin dish, pour the garlic cream on top and sprinkle all over with the buttered crumbs. Bake the eggs for 15 minutes, or until the whites are firm and the yolks are still runny. Serve at once. Rate it Print