Asparagus Moulds
Ingredients
- 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
Instructions
- 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