12 spear (.5 oz) asparagus; see note
8 lg egg
1/4 cup whipping cream; divided
1 tsp lemon peel; grated
salt to taste
cayenne; to taste
1/2 cup Parmesan cheese; grated, divided
Cheddar cheese, shredded optional


In a wide frying pan, bring about 1 inch water to a boil over high heat. Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1-inch pieces. Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3 to 5 minutes), or to your tenderness preference. Drain well.
Divide asparagus among 4 well-buttered 4 to 5 inch-wide ovenproof dishes. Carefully break 2 eggs over asparagus in each dish. Spoon 1 tablespoon of the cream over eggs in each dish. Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.
Set dishes on a baking sheet and bake in a 450° oven until eggs are done to your liking (5 to 7 minutes for firm whites and soft yolks). Sprinkle evenly with cheese and bake for 1 more minute. Serve at once. (If you are using the Cheddar cheese sprinkles as well, add them after the Parmesan extra baking minute and give it 1-2 more minutes to melt and bubble.)