Baked Eggs with Asparagus and Mushrooms

Ingredients

• 1 cup asparagus chopped
• 4 servings butter 
• 4 large eggs 
• 0.3 cup parsley fresh chopped
• 1  garlic clove minced
• 8 tablespoons heavy cream 
• 1 cup mushrooms chopped
• 3 tablespoons olive oil 
• 0.3  onion chopped
• 8 tablespoons parmesan cheese 
• 4 servings salt and pepper 

Equipment

• frying pan
• oven
• ramekin
• baking pan

Directions

1. Preheat the oven to 375° F.
2. Heat the olive oil in a medium skillet over medium heat.
3. Add the onions and garlic, cook for 2 minutes, and then add the mushrooms and cook for an additional 5 minutes or until the onions are translucent.
4. Add the asparagus, cook about 2 minutes and season with salt and pepper.
5. Add parsley and remove from the heat.Rub the inside of 4 small ramekins with butter and then add mushroom mixture into each ramekin.
6. Add 1 egg to each, season with salt and pepper.
7. Add 2 tablespoons heavy cream and 2 tablespoons parmesan cheese.
8. Place the ramekins in a baking dish and bake about 8 to 10 minutes.
9. Serve immediately.