If you're expecting a crowd for the weekend, you're going to love this quick and easy recipe that requires minimal hands-on, leaving you plenty of time to enjoy your guests.
This spring favorite can easily be doubled or tripled, using several small casserole dishes, or even making it it a large 9x13 casserole dish.
One of the nice things about Lemony Cream Baked Eggs and Asparagus is that it's gluten-free, so anyone watching their carbs can indulge, and you can serve buttered toast alongside for anyone who wants to use that to dip into the caramelized cream and runny egg yolks.
Lemony Cream Baked Eggs and Asparagus
1/4 cup heavy cream
1/4 pound fresh asparagus, ends trimmed (10 to 12 spears)
4 eggs
Zest from one small lemon
Kosher salt
Freshly ground black pepper
Preheat the oven to 375 degrees. Pour the cream into a small rectangular casserole or oven-safe dish.
Arrange the asparagus in a single layer. Carefully crack the eggs over the top, spacing them out. Top with lemon zest, season with salt and pepper.
Bake for 15 minutes until the cream is thick and bubbly, the egg whites are set, and the yolks are still runny in the center.
Remove from the oven, season with salt and pepper, if desired, and serve on top of buttered toast or serve with buttered toast sticks for dipping.
