This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
- Fine sea salt
- 11⁄2 cups/165 g 1⁄2-inch/1.25 cm asparagus pieces
- Unsalted grass-fed organic butter, for coating ramekins
- 1⁄2 cup/120 mL grass-fed organic heavy cream
- 2⁄3 cup/90 g crumbled goat cheese
- 8 large organic, pasture-raised, or antibiotic-free eggs
- Freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley
- 11⁄2 teaspoons chopped fresh tarragon
- 11⁄2 teaspoons chopped or crumbled wakame
- Preheat the oven to 325°F/160°C.
- Set a medium saucepan of well-salted water (11⁄2 teaspoons of fine sea salt per quart/950 mL) over high heat and bring to a boil. Cook the asparagus until just tender, 1 to 2 minutes. Drain, rinse with cool water, and drain again. Pat dry with a kitchen towel and set aside.
- Coat eight 1⁄2-cup/120 mL ramekins with butter. Arrange the ramekins on a rimmed baking sheet and place 11⁄2 teaspoons of cream in the bottom of each. Top with the asparagus and cheese, dividing them evenly. Gently crack an egg into each ramekin and sprinkle with salt and pepper. Drizzle each ramekin with 11⁄2 teaspoons of cream and bake until the eggs are softly set, 20 to 25 minutes.
- Sprinkle with the parsley, tarragon, and wakame and serve.