Asparagus Alla Fontina

• Salt
• 2 1/2 pounds thin asparagus, trimmed and washed
• 4 tablespoons unsalted butter
• Freshly ground black pepper
• Freshly grated nutmeg
• 13 cup grated Gruyere (see note)
• 3/4 cup finely minced or slivered prosciutto
• 2 tablespoons minced parsley
• 3 eggs, beaten
• 3 to 4 tablespoons grated Parmesan

1. Preheat the oven to 350 degrees.
2. Bring a large pot of generously salted water to a boil.
3. Add the asparagus and cook until crisp-tender.
4. Drain and cut into 1-to-1 1/2-inch lengths.
5. Return the asparagus to the pot.
6. Add the butter and season with salt, pepper and nutmeg.
7. Set over low heat and stir to melt the butter.
8. Remove from the heat.
9. Turn the asparagus and the melted butter into a 9- or 10-inch pie plate.
10. Arrange in an even layer.
11. Sprinkle with the Gruyere, prosciutto and parsley.
12. Pour the beaten eggs on top, gently shaking the pan to distribute.
13. Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes.
14. Serve hot or warm.

salt, thin, unsalted butter, freshly ground black pepper, nutmeg, gruyere, parsley, eggs, parmesan

Taken from cooking.nytimes.com/recipes/1013137 (may not work)