Sautéed mushrooms and wild asparagus

Serves 4 persons

• 1 kg seasonal mushrooms
• 1 bunch wild asparagus
• 4 cloves of garlic
• 4 eggs
• Parsley
• Olive oil
• Butter
• Salt
• Pepper
• Paprika
• Ground thyme
• Fine breadcrumbs

Preparation method: Clean and chop the mushrooms and asparagus. Gently heat some olive oil in an earthenware pan and sauté the garlic and asparagus for 7 minutes. Next, add in the mushrooms and cook until everything is nicely browned. Lastly, add the seasoning, paprika, thyme and parsley. Set aside. Divide the mixture into ramekins. Carefully break a whole egg into each ramekin, adding a small knob of butter. Sprinkle fine breadcrumbs on top and gratiné in the oven until the eggs are cooked.

Suggestion: An earthenware casserole, cocotte, etc. can be used instead of the pan.

Serve hot in the ramekins.