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Oeuf cocotte with asparagus recipe - baked eggs and asparagus spring recipe


Preparation time: 12 minutes
Cooking time: 25 minutes

Serves 4

6 eggs
450g asparagus tips
200ml crème fraîche
salt, pepper
chopped parsley


> Clean the asparagus tips, rinse then cook in boiling salted water for 10 minutes. Drain.

> Divide the asparagus tips, a tablespoon of crème fraîche, an egg, salt and pepper into small serving glasses or dishes. Sprinkle with chopped parsley.

> Preheat the oven to 220°C (Gas Mark 7/8) and cook the eggs in a bain-marie inside the oven for 8-10 minutes.

> Once out the oven, place a teaspoon of crème fraîche in each dish. Serve at once.


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