Total Time: 15 minPrep: 5 minCook: 10 minYield: 1Level: easy
Preheat oven to 400°F. Prepare a small oven safe casserole or 4-inch by 3-inch dish with a little bit of oil. Set aside.
Boil the asparagus spears for 2 minutes until tender-crisp. Drain and run under cold water then pat dry. Arrange in the prepared baking dish.
Pour cream over the asparagus and then crack two eggs on top.
In a small bowl blend together the almond meal, Parmesan cheese, garlic and black pepper. Sprinkle over the eggs and place in the oven. Cook for 5-10 minutes depending upon how you like your eggs cooked. Longer time will result in a firmer yolk. The cream will puff over the edges of the eggs and the topping should be golden brown and fragrant.