Recipe : Boiled egg and asparagus tip verrine

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This is a really simple recipe, requiring only a few ingredients:




4 eggs

1 bunch of asparagus

30g sheep’s cheese

15cl fresh cream

25g butter

salt and pepper




Start by heating the oven to 240°C. After trimming the ends, blanch the asparagus for 10 minutes in salted boiling water. Then remove and drain, and toss in butter for 10 minutes in a large, frying pan. Season well with the salt and pepper, save a few tips for garnish and  chop the remaining asparagus finely.

Meanwhile grate the sheep’s cheese.

Butter 4 ramequin dishes and place a tablespoon of cream into each one, add finely chopped asparagus and grated cheese. Break an egg into each ramequin. Cover with tin foil, then place the ramequins in a gratin dish, half-filled with boiling water. Cook in the oven for 8 minutes.

Remove and garnish with the asparagus tips just before serving.

An idea of asparagus recipe


Learn more about asparagus and discover all the benefits of this vegetable