- 1 x 100 g Woolworths mini asparagus punnet
- 2 T butter
- 150 g Woolworths Gorgonzola
- 2 free-range eggs
- Freshly ground black pepper, to taste
- Crusty bread, for serving
Preheat the oven to 180°C. Place the asparagus into an ovenproof dish, dot with the butter and break over the Gorgonzola.
Bake until the cheese begins to melt. Remove the dish from the oven, crack in the eggs, then return to the oven and bake for a further 5–7 minutes, or until the egg whites have set.
Season with pepper and serve with the bread.
Chef's note: Feta broken into cubes is a great alternative to Gorgonzola.
Discover more asparagus recipes here.