We had an amazing dish of baked eggs at Thomas Keller's Bouchon for breakfast one morning in Las Vegas. I directed the home chef to reenact it as a dip for grilled asparagus spears... so here is the surprise package.
And here is a look at our creamy, cheesy baked eggs. It made an excellent dip for the smoky green and white asparagus spears. The green spears came from our produce gathering on the road to and from Aunty Eva's working Merino Farm in Burnt Yards, but more about that later.