This recipe for Baked Eggs and Asparagus with Parmesan is a quick-and-easy breakfast idea that can be on the table in about twenty-five minutes, and this will be a hit with anyone who likes runny egg yolks and asparagus. Timing is everything for this recipe, and there are a few tricks to make sure the egg whites cook quickly enough so the yolks are still runny, but if you follow my tips in the recipe your eggs should come out perfectly. I made this one morning when the asparagus in the fridge was calling my name and I was waiting for my nephew Jake to come for a cooking day, (probably unconsciously inspired by my favorite Baked Eggs with Mushrooms and Parmesan.) Then I made it again the next day to write down the exact times to I could share it here. Jake and I both loved this; hope you enjoy!
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