How to make
Prepare the baskets by sifting the flour into a bowl and cutting the hard butter into pieces. Rub it with your fingers, until crumbs are obtained and then pour the water and add the salt. Form a smooth ball of dough and refrigerate it for 20-30 minutes.
Roll out the hardened dough into a thin (about 1.5-2 mm) crust onto a floured surface. The dough is brittle and crumbly, but don't worry, try not to break it.
Prepare muffin molds or 7 refractory cups. Grease them lightly and cut circles larger than their diameter. Put each of them in the mold, by pressing it to stick to the walls and curl slightly at the edges, in order to make the baskets look more beautiful.
Bake at 390°F (200°C) in a preheated oven, until they aquire a golden brown color (for about 10-12 minutes). I recommend keeping an eye on them, because every oven is different. Do not separate the finished baskets from the molds.
Prepare the filling, by cleaning the asparagus from the tough stringy ends at the base. This is best done with your hands, not with a knife - bend and whereever it breaks, the tender part begins. With a knife, one cannot know exactly where to cut.
Cut the asparagus into pieces and you can leave the top longer to serve as a decoration. Fry/bake them in a small amount of olive oil over high heat with a pinch of salt. As soon as they start to brown, reduce the heat and add the sliced garlic. Cook for another minute, then remove them.
Fill with a little of the stuffing and crack 1-2 of the eggs. Sprinkle with the remaining olive oil and a little salt and put the baskets back in the oven at the same temperature for a short time, until the eggs are ready.
Serve the finished baskets warm. They are easily removed from their nests and that's why you don't have to wait for them to cool down.
