This simple but rich and gorgeous dish is just a take on oeufs en cocotte, born out of the need to use up a bit of double cream and the existence of British autumn asparagus.
The asparagus spears were very skinny, so I washed them, cut them into 1" pieces and microwaved them with a small nut of butter and the water still clinging to them for a minute. Then I broke on two eggs and the cream - a bit more cream than I'd thought was left, actually, about 1/4 cup. Then I baked it until the eggs looked set. By which time, of course, they were a bit overdone. But delicious.