|Asparagus||2 Pound (About 24 To 28 Spears)|
|Light cream||3⁄4 Cup (12 tbs)|
|Grated gruyere cheese/Cheddar cheese||1 Cup (16 tbs)|
|Grated nutmeg||1 Pinch|
1 Boil salted water in a large pot.
2 Peel and wash the asparagus (see right) and tie in bundles. Plunge them into the vigorously boiling water, cover, reduce the heat when the water boils again and leave to cook for about 20 minutes.
3 Meanwhile, put the eggs in a small saucepan. Cover with water, bring to a boil and cook for 12 minutes.
4 Place the eggs in cold water, then shell them and rub through a strainer into a bowl; add the cream and most of the grated cheese. Add salt, pepper and the grated nutmeg. Mix with a wooden spoon.
5 Heat the oven to 425 Â°F.
6 Carefully drain the asparagus. Remove the string.
7 Butter an ovenproof dish. Put in a layer of asparagus. Cover with a layer of the cream, egg and cheese mixture. Continue in this way until all the ingredients are used up. Finish with a layer of the cream mixture.
8 Sprinkle on the remainder of the cheese, then flake the remaining butter on top. Put the dish into the oven and let brown for about 30 minutes. Serve in the same dish.
Tip: The asparagus spears must be well drained to prevent any water from diluting the sauce while in the oven.