Egg and Asparagus Gratin

Directions

1. 1
   In a wide frying pan, bring about 1 inch water to a boil over high heat.
2. 2
   Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1-inch pieces.
3. 3
   Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3 to 5 minutes).
4. 4
   Drain well.
5. 5
   Divide asparagus among 4 well-buttered 4- to 5-inch-wide ovenproof dishes.
6. 6
   Carefully break 2 eggs over asparagus in each dish.
7. 7
   Spoon 1 tablespoon of the cream over eggs in each dish.
8. 8
   Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.
9. 9
   Set dishes on a baking sheet and bake in a 450 deg oven until eggs are done to your liking (5 to 7 minutes for firm whites and soft yolks).
10. 10
    Sprinkle evenly with cheese and bake for 1 more minute.
11. 11
    Serve at once.