1-1/2 lb small stalked asparagus, trimmed
½ teaspoon fresh Thyme
2/3 cup freshly grated Parmesan Cheese
2 Tablespoons butter
4 large eggs
Preheat the oven to 425 degrees. Cook asparagus in a large, skillet with salted boiling water until crisp tender. This should be no more than 4 minutes. The salted water should just cover the asparagus. Take the asparagus out of the skillet and put on paper towels to drain. Grease with butter, 4 individual oven-proof gratin dishes or a shallow individual baking dishes. Divide the cooked asparagus among the 4 baking dishes and season the asparagus with the salt, pepper, ½ of the Parmesan cheese (1/3 cup), and thyme.
Melt the butter in a 10” non-stick skillet over medium high heat and then fry the eggs, just until the whites are set, this should take about 2 minutes.
With care, transfer 1 egg to each dish with slotted spoon placing on top of the asparagus with cheese. Sprinkle the remaining cheese, salt and pepper to taste. With the melted butter that was used to cook the eggs, drizzle over each dish lightly.
Bake until cheese is melted and eggs are cooked to the desired consistency. Serve immediately.