Chervil egg cocotte
INGREDIENTS FOR 4 SERVINGS
- 4 Eggs
- 150g thin asparagus
- 1 knob of butter
- 50g grated parmesan cheese
- 1 tuft of chervil
- 4 slices of toasted bread
- 200ml Gran Cucina cooking cream
- Salt and pepper

PREPARATION
1
Clean the asparagus, remove the hardest part and cut them into small pieces. Scald quickly in salted water, drain, and brown them in a pan with a little butter, salt and pepper.
Take 4 single – dose cups and pour a couple of tablespoons of Gran Cucina cooking cream in each. Divide the asparagus in half, season with grated parmesan cheese and chervil leaves, and cover to taste with Gran Cucina.
Shell an egg, add salt and pepper and complete with the remaining asparagus and some few flakes of butter. Cook in a bain – marie in the oven at 200° C for 7 – 8 minutes. Serve with toasted bread triangles.