Asparagus And Eggs Casserole: An Easter Starter

Easter is a time for eating eggs. To respect the custom while honouring a seasonal vegetable, we suggest you prepare an egg casserole with asparagus. This easy yet refined recipe is a perfect starter for an Easter meal.


Here are the ingredients needed to make asparagus Eggs casserole for 4 people:

100 g cooked green asparagus
20 cl of liquid or vegetable cream
grated cheese
4 large eggs
chopped chives
salt and pepper

To note: for this recipe, you can use wild green asparagus, small asparagus in a jar or the tips of large fresh asparagus found at the market.


The preparation of the Eggs casserole with asparagus is very simple.

1- Divide the small asparagus or the cooked asparagus tips in the bottom of 4 ramekins.

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2- Top them with about 2 tablespoons of liquid cream and sprinkle with grated cheese of your choice (Gruyere, Comté or Parmesan for example).

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3- Gently break a large extra-fresh egg into each ramekin. Season with salt and pepper and sprinkle with chopped chives.

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As a general rule, the eggs are cooked for about ten minutes in the oven at 200°C in a bain-marie. But it is also possible, and even easier, to cook them in a steamer.

1- Put the ramekins in the basket of your steamer.

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2- Cook the asparagus eggs casserole for about 10 minutes, until the white is set.

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To note: It is normal for a thin white film to form on the yolk during cooking. This does not mean that the egg is overcooked as the yolk remains runny underneath.

3- Serve these eggs with baguette or country bread.

Copyright: Audrey Vautherot

Author: Audrey
Copyright image: Audrey Vautherot
Tags: asparagus, eggs, casserole, Easter, egg, steamer, yolk, Chives, Cream, liquid, vegetable, baguette, Bain-marie, oven, Cooking, parmesan, Comte, gruyere, market, jar, bread,
In French: Les œufs cocotte aux asperges : une entrée de Pâques
En español: Huevos con espárragos: un entrante de Semana Santa
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