Geoff's Grand Return

Last night I cooked a special dinner for Geoff's return home: eggs and asparagus. Pretty easy and solid meal. Recipe:

• Preheat oven to 425F.
  
• Cook 1 pack green asparagus and 1 pack white asparagus in large, deep skillet of salted boiling water until crisp-tender, about 4 minutes. Transfer to paper towels to drain.
• Grease 4 individual gratin dishes, divide asparagus between them. Sprinkle asparagus lightly with thyme and with 1/2 cup grated Parmesan cheese.
• Heat 2 tbs butter in skillet over medium heat until foam subsides, then fry 4 eggs until whites are set.
• Transfer 1 egg to each gratin dish, lay over asparagus. Divide remaining butter in skillet between gratin dishes, sprinkle parm cheese over eggs.
• Bake until cheese is melted, or as much as desired. Bake shorter amount of time for runnier yolks.
• Serve immediately, with toast as desired.
• original
  

Mmm.... Wasn't my favorite though. I think I undercooked the asparagus, and it just seemed to be lacking something... Certainly good. But not awesome.