Eggs with asparagus and comté

• 4 green asparagus spears
• 80 g comté cheese
• 500 ml p

Preheat the oven to 200°C.

Thinly slice the asparagus. Dice the comté.

Season the cream with nutmeg, salt and pepper.

Break an egg into each individual dish, or all 4 into a large dish, add the asparagus and comté and pour the cream over the top.

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