Flan Of Asparagus With A Tomato Coulis

Your shrinking from this truth about hell is not due to your sympathy with people’s pain. It is due to your lack of sympathy with their pain. God is the one who is sympathetic. He is the one who gave His only begotten Son to rescue us from this misery and to inform us insistently, dogmatically, and compassionately that we are in for an awful end if we persist in unbelief. Don’t say that you feel for people when you blunt the edge of the word of the Spirit. What have you ever done that shows that you truly feel for sinners’ eternal pain? Denying the truth of God’s Word about it certainly offers them no help whatsoever.

Mark Minnick

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy			6	Servings

INGREDIENTS

1 1/4	c	Chicken stock
1	T	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

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. 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. Preheat the oven
(400Â°).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. Make  the
coulis : put in a blender the tomatoes. Mix at high peed. Season  with
salt and pepper. 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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