| 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
(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. 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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