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Although the sun is not too await you at this time, even if the temperatures gaggia are far from Spring, vegetables and seasonal fruits are still waiting for you. I have a crush on asparagus. I buy them from a producer, they are not calibrated but suddenly not very expensive ... and delicious! And as my mother hens are generous at this time, I prepared egg casseroles. The idea to cook in omnicuiseur gaggia kept running through my head for some time, and I had to get back twice to get a perfect cooking gaggia egg for us 10 minutes!
Preparation: Wash asparagus and cut the distance. Using a peeler peel the asparagus. Dip them in salted boiling water for 6 minutes. Drain the asparagus and cut into pieces. In each ramekin put 1 tablespoon of cream mixed with 1 tablespoon grated Parmesan cheese. Crack an egg. Place about 3 asparagus dish. Salt and pepper and add a pinch of Espelette pepper. Place the mini casseroles gaggia in large pot of omnicuiseur, pour about 5 ounces of water to the bottom of the large pot, cover and put in baking for 10 minutes max thermostat up and down. You can also make cooking your eggs casserole in the oven th.200 C for 8 to 10 minutes after you like a flowable or no egg.
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A nice way to eat my asparagus !!! To test. Nathalie thank you for sharing this delicious
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