ASPARAGUS GRATIN WITH SPINACH

Ingredients for 6 servings.
Prepared in six No. 2 Egg Coddlers from the Wilhelm Wagenfeld Edition

500 g green asparagus
200 g leaf spinach
1 teaspoon olive oil
Sea salt
Nutmeg
2 tablespoons roasted almond slivers
1 teaspoon fine sea salt
1 teaspoon sugar
1 shallot
1 teaspoon butter
100 ml Noilly Prat or other dry vermouth
100 ml crème fraîche
Grated zest from one-half of an organically grown lemon
1 teaspoon maple syrup
1 egg yolk
2 tablespoons finely grated parmesan cheese
2 tablespoons cream
1 tablespoon finely sliced tarragon

Pick through the spinach, removing blemished leaves; cut off the stalks and discard them, wash the leaves well. Heat the olive oil in a pan, add the spinach leaves and braise them. Spice with salt and nutmeg. Put the contents of the pan on a plate and refrigerate. Peel the asparagus and cut each stalk into 1 to 2 cm pieces. Toss the asparagus in a bowl with salt and sugar, allow it to macerate for 30 minutes. Peel and finely cube the shallots, braise them in the butter in a pan, douse with vermouth and allow to boil briefly, then pour the contents of the pan into a bowl. Stir in crème fraîche, grated lemon zest and egg yolk. Spice with a pinch of salt, the sugar and pepper. Coarsely chop the spinach and press it gently in a sieve. Combine with the roasted almonds and distribute evenly into the 6 Egg Coddlers. Drain the asparagus and distribute it amongst the Egg Coddlers. Distribute the shallot-crème fraîche mixture on top of each Coddler. Thoroughly mix the grated parmesan cheese with the cream, then distribute this mixture on top of each Coddler. Place the Coddlers on the uppermost rack in the oven and bake them for 15 minutes.