Ingredients
- 1 lb.(450g) asparagus, trimmed
- 2 eggs
- 1/2 pint (280ml) milk
- sea salt and freshly ground black pepper
Directions
Cut off 6 of the asparagus tips and reserve. Simmer the remaining asparagus in a little boiling salted water, until tender.
Meanwhile, heat the oven to 400 degrees F(200 degrees C).
Drain the asparagus well and blend to a puree in a blender or food processor. Add the eggs and milk and blend again. Season to taste with salt and pepper.
Butter 6 ramekins and place an asparagus tip in the bottom of each one. Pour in the asparagus mixture and bake in bain marie for 20 minutes, or until set.
Remove from the oven to stand for a few minutes before unmoulding.
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Submitted 6/13/05.
Source: One Course Feasts
Submitted By: Rick Smith
rick@epicurean.com
Asparagus Timbales