Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Chicken stock |
| 1 tablespoon | Butter |
| 1½ pounds | Asparagus -- green, trimmed |
| 3 \N | Whole eggs |
| ½ cup | Cream |
| \N \N | Salt, pepper |
| \N \N | Nutmeg |
| 2 \N | Tomatoes |
| 6 \N | Cherry tomatoes -- halved |
| \N \N | Asparagus -- heads |
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