6 oz. Grana Padano or Parmigiano Reggiano cheese, grated
2 T unsalted butter
16 asparagus spears, blanched and finely diced
2 cloves garlic, minced
salt and freshly ground black pepper to taste
2 eggs, hard boiled and minced
Heat a small, non-stick skillet over medium heat. Sprinkle in ¼ of the grated cheese and let it melt without touching it. Using a spatula, carefully turn over the cheese to cook on the other side; cook until golden, but still soft. Remove the cheese from the skillet and drape over a small shallow bowl, pressing the cheese into the bottom of the bowl to take its shape. Repeat the procedure with the rest of the cheese so you have four cheese baskets.
Melt the butter in the same skillet that you made the cheese baskets over medium-high heat. Add the asparagus and the garlic and sauté for about 5 minutes, seasoning with the salt and pepper.
Place the cheese baskets on a serving plate and divide the asparagus mixture evenly among the 4 baskets. Sprinkle each basket with the minced hard-boiled eggs and serve.