Flan of asparagus with a tomato coulis
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Chicken stock |
| 1 | tablespoon | Butter |
| 1½ | pounds | Asparagus -- green, trimmed |
| 3 | Whole eggs | |
| ½ | cup | Cream |
| Salt, pepper | ||
| Nutmeg | ||
| 2 | Tomatoes | |
| 6 | Cherry tomatoes -- halved | |
| Asparagus -- heads | ||
Directions
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