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Add a photoServings: 6
Ingredients
- 1 1/4 c. Chicken stock
- 1 Tbsp. Butter
- 1 1/2 lb Asparagus -- green, trimmed
- 3 whl Large eggs
- 1/2 c. Cream Salt, pepper Nutmeg
- 2 x Tomatoes
- 6 x Cherry tomatoes -- halved Asparagus -- heads
Directions
- 1. Bring the chicken stock to a boil with the butter. Cut the asparagus in pcs. Set the tips aside. Add in the asparagus. Cook for 8 minutes. Steam the asparagus heads for 3 minutes. Drain.
- 2. Puree the asparagus in a blender. In a bowl mix the cream with the Large eggs.
- Add in the asparagus to this mix. Season with salt, pepper and nutmeg.
- 3. Preheat the oven (400 ).Butter the ramequins. Line the bottom of the ramequins with asparagus tips. Fill with the asparagus puree. Sit the ramequins in a roasting tin and pour in warm water to come half-way up the sides. Bake in the centre of the oven f or possibly 25 minutes. or possibly till set hard.
- 4. Make the coulis : put in a blender the tomatoes. Mix at high peed.
- Season with salt and pepper.
- 5. Serve on individual plates with a coulis of tomatoes, cherry tomatoes and asparagus tips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 92 | |
| Calories from Fat 41 | 45% |
| Total Fat 4.66g | 6% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 166mg | 7% |
| Potassium 377mg | 11% |
| Total Carbs 8.01g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.3g | 2% |
| Protein 5.78g | 9% |
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