Free from peanuts, tree nuts, dairy, soy, wheat, fish and shellfish
1 large egg, preferably free range and organic
3 asparagus spears
1 tsp olive oil
salt and pepper
Grease one cup of a muffin tin with olive oil. Preheat the oven to 400F.
Chop about an inch of the tips off of the asparagus and lien them along the base of the muffin cup. Shave the spears into long strips using a vegetable peeler. Gather them up and bend them into a round inside the muffin cup, leaving the center open.
Crack the egg in and season with salt and pepper. Bake for 12 - 15 minutes depending on whether you want your egg cooked soft or hard. Gently scoop the egg out with a fork and serve with your favorite sides.