| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Chicken stock |
| 1 | tb | Butter |
| 1 1/2 | lb | Asparagus — green, trimmed |
| 3 | Whole eggs | |
| 1/2 | c | Cream |
| Salt, pepper | ||
| Nutmeg | ||
| 2 | Tomatoes | |
| 6 | Cherry tomatoes — halved | |
| Asparagus — heads |
INSTRUCTIONS
1. Bring the chicken stock to a boil with the butter. Cut the asparagus in pieces. Set the tips aside. Add the asparagus. Cook for 8 min. Steam the asparagus heads for 3 min. Drain. 2. Puree the asparagus in a blender. In a bowl mix the cream with the eggs. Add the asparagus to this mixture. 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 hot water to come half-way up the sides. Bake in the centre of the oven f or 25 min. or until set firm. 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. Recipe By : Marie-Claire From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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