Difficulty: 2
Wash the asparagus and spinach. Slice the asparagus into very thin rings and finely chop the spinach and chives.
Heat the olive oil in a frying pan over high heat. Add the asparagus rings and spinach, cook for 2 minutes, season with salt, and remove from heat.
Preheat the oven to 180°C (thermostat 6). Separate the eggs, placing the whites in a bowl and keeping the yolks in their half-shells. Add the cream to the whites along with the cooked vegetables, then whisk briefly.
Cut the pastry sheets in half and arrange them in corolla shapes in 4 ovenproof bowls. Spoon the egg white mixture into the centers, nestle a yolk in each, and bake for 10 minutes.
Meanwhile, prepare the garnish: wash and dry the fine green asparagus spears. Wrap each with a slice of bacon, then sauté in a hot pan for 2-3 minutes, turning gently.
Once cooked, season the cocotte eggs with pepper and serve immediately with the bacon-wrapped asparagus.
Source: REGAL Magazine n°52, April/May 2013.
