Serves 8 – 10 in petit pots
2 bunches asparagus about 400 grams
400 ml cream
15g butter
1 tsp olive oil
salt and pepper
3 eggs, lightly beaten
2 tbsp finely grated parmigiana reggiano cheese
2 tbsp finely chopped garlic chives
vegetable oil for greasing baking dish
extra virgin olive oil
Preheat oven to 170°C.
Remove the tips from 18 to 20 of the asparagus, blanch them and set aside for the garnish. Finely dice the asparagus stems, and place them in a saucepan with cream, butter and oil. Season well.
Simmer for 15 minutes or until cooked. Remove and cool slightly, then stir in beaten eggs and parmigiana reggiano. Using a stick blender, blitz until the asparagus is finely chopped. Stir in the chopped garlic chives.
Blanch the asparagus tips by placing them in boiling water for one minute, remove them and immediately drop them into a bowl of ice water. Drain well and set aside.
Pour into 8 individual petit pots or one large soufflé dish. Place in a water bath and cook for 20-30 minutes, for the petit pots; a little longer if you used one individual baking dish.
The custard should be quite firm. Set aside and keep warm. To serve, decorate with the blanched asparagus tips crossed on top.
These petit pots may be served as a vegetable side dish or as an entrée accompanied by a rocket salad or another salad of your choice.
