Creamy Baked Eggs With Asparagus And Pecorino

• Butter for ramekins
• 6 thin asparagus spears, ends trimmed
• 4 large eggs
• 1/4 cup each milk and lightly packed shredded pecorino
• pinch of sea salt or kosher salt
• Freshly ground black pepper

1. Preheat oven to 275. Lightly butter two 4oz ramekins or ovenproof bowls and set in a baking pan just big enough to hold ramekins.
2. Slice asparagus thinly on the diagonal. Bring a smalll pot of water to boil. Add asparagus; cook until just tender-crisp, 1 to 2 minutes, and scoop out into a colander. Keep water boiling, covered.
3. In a bowl, beat eggs with milk until smooth. Stir in Cheese and salt. Divide mixture between prepared ramekins. Top each with half the asparagus and sprinkle with pepper.
4. Set ramekins in baking pan and put in oven. With oven door open, carefully pour hot water into baking pan up to the level of the eggs in ramekins. Bake until eggs are set in centers (touch to test), about 45 minutes. To remove ramekins, carefully pull oven rack out partway; lift ramekins from pan with tongs and set aside. Push rack with pan back into the oven to cool. Serve eggs immediately.

butter, thin, eggs, milk, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/creamy-baked-eggs-with-asparagus-and-pecorino-50025905 (may not work)