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Asparagus Spoon Custards
An interesting little amuse bouche (French, literally translated to "mouth amuser") of pureéd asparagus, cream and Parmesan cheese served in the bowl of a...
Servings
36
36
Cuisine Type
- american
Day Part
- snack
Menu Part
- appetizer
Main Ingredient
- Eggs
An interesting little amuse bouche (French, literally translated to "mouth amuser") of pureéd asparagus, cream and Parmesan cheese served in the bowl of a spoon.
Ingredients
2 lb. asparagus, trimmed
2 tbsp. heavy cream
1 tbsp. chopped chives
4 tbsp. softened butter
3⁄4 oz. Parmesan cheese, grated
Salt and pepper, to taste
3 large eggs
Steps
1. Butter a 1-qt. baking dish; line with buttered parchment. Cut tips off asparagus; cut stalks into 1-in. pieces. Steam asparagus tips about 1 min.; refresh under cold water and drain well. Set aside.
2. Steam asparagus stalks about 8 min., until tender. Drain well and pat dry. Puree asparagus stalks with cream, chives, 3 tbsp. butter, Parmesan, salt, and pepper; set aside.
3. Whisk eggs until well blended; gradually add asparagus puree, whisking until smooth.
4. Place baking dish in a hotel pan; pour hot water halfway up sides. Spoon asparagus mixture into dish. Melt remaining 1 tbsp. butter; toss with asparagus tips and arrange on top of custard.
5. Bake custard 35 min., or until set; cool slightly. Scoop onto individual teaspoons.
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Oct 18, 2024
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Oct 11, 2024