4 oz (120 g) asparagus tips, coarsely chopped
1 spring onion, chopped
2 oz (50 g) butter
1 tbsp vegetable stock
4 eggs 4 fl oz (125 ml) single cream
4 fl oz (125 ml) milk
1 1/2 oz (40 g) grated Parmesan cheese
salt and pepper
nutmeg
1 spring onion, chopped
2 oz (50 g) butter
1 tbsp vegetable stock
4 eggs 4 fl oz (125 ml) single cream
4 fl oz (125 ml) milk
1 1/2 oz (40 g) grated Parmesan cheese
salt and pepper
nutmeg
Serve with:
Mousseline Sauce
method
1. Preheat the oven to 180°C (350°F) mark 4. Sweat the spring onion in 1 1/2 oz (40 g) butter for 10 minutes. Add the asparagus tips, cook gently for 5 minutes then add the stock, cover and cook for a further 5 minutes.
2. Reserve 2 tbsp and puree the rest in the food processor. Use the remaining butter to grease 46 fl oz (175 ml) moulds or ramekins. Beat 2 whole eggs with 2 yolks, a pinch of salt, pepper and nutmeg.
3. Beat in the cream, milk, the asparagus puree, the reserved chopped asparagus and the Parmesan. Correct the seasoning and divide the mixture between the moulds.
4. Place these in a roasting tin and pour in enough boiling water to come half-way up the sides of the moulds. Cook for 30 minutes. Allow to stand briefly before unmoulding.
5. Serve with Mousseline Sauce.
2. Reserve 2 tbsp and puree the rest in the food processor. Use the remaining butter to grease 46 fl oz (175 ml) moulds or ramekins. Beat 2 whole eggs with 2 yolks, a pinch of salt, pepper and nutmeg.
3. Beat in the cream, milk, the asparagus puree, the reserved chopped asparagus and the Parmesan. Correct the seasoning and divide the mixture between the moulds.
4. Place these in a roasting tin and pour in enough boiling water to come half-way up the sides of the moulds. Cook for 30 minutes. Allow to stand briefly before unmoulding.
5. Serve with Mousseline Sauce.
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