How to make Asparagus & Hazelnut Custards
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees.
- Steam asparagus in two cups of well-salted water (approximately three minutes, covered). Remove from heat; drain water. Place the asparagus on paper towels to drain.
- Choose twelve asparagus tips, set aside. Chop the remaining asparagus. Place the asparagus with the hazelnuts, eggs, cream and 1/2 tsp. salt and pepper into a food processor, and process for 20 to 30 seconds.
- Butter four ramekins and divide the asparagus mixture into the four containers.
- Place a paper towel in the bottom of a cake pan; place the custards in the pan with room around each container. Gently pour tepid water in the cake pan, filling to about ½ inch depth.
- Bake for 25 to 30 minutes (or until a knife tip inserted in the center comes out clean). Remove the custards, and allow to rest for 10 minutes before proceeding.
- At serving time, unmold the custards onto four individual plates and arrange the asparagus tips on top. Sprinkle with ½ teaspoon sea salt. Serve immediately.
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