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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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this made a lovely side dish to scallops tonight. courtesy of intermezzo. Ingredients:
1 1/2 lbs asparagus |
salt |
1 cup heavy cream |
3 large eggs |
3 tablespoons flour |
salt and pepper |
1 drop tarragon, if desired |
1 -2 teaspoon olive oil, for drizzling |
cooking spray |
Directions:
1. preheat oven to 400.
2. heat a pot of salted water, bring to boil.
3. break off ends of asparagus, discard.
4. cut off tips, reserve.
5. cut asparagus into 2 pieces, add to water, boil for 8 minutes until soft.
6. transfer to a food processor, reserving cooking water.
7. add cream, eggs,flour, tarragon, salt and pepper to processor.
8. puree until smooth.
9. return asparagus water to boil, add tips, cook for 1 minute.
10. drain, set aside.
11. grease 6 ramekins and put in a roasting pan filled with 1 water.
12. pour asparagus mixture into ramekins filling 3/4 full.
13. bake for 30 minutes or until set.
14. serve hot garnished with asparagus tips.
15. drizzle with olive oil and sprinkle with fresh black pepper.
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