Asparagus Moulds

Asparagus Moulds

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Servings: 4
Calories: 322


  • 4 oz asparagus tips coarsely chopped
  • 1 spring onion chopped
  • 2 oz butter
  • 1 tbsp vegetable stock
  • 4 eggs
  • 4 floz single cream
  • 4 floz milk
  • 1 1/2 oz grated Parmesan cheese
  • salt and pepper
  • nutmeg

serve with:

  • Mousseline Sauce


  • 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.
  • 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.
  • 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.
  • 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.
  • Serve with Mousseline Sauce.
Calories: 322 kcal
Carbohydrates: 4 g
Protein: 12 g
Fat: 29g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 239 mg
Sodium: 365 mg
Potassium: 211 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1283 IU
Vitamin C: 2 mg
Calcium: 209 mg
Iron: 2 mg
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