French Asparagus Timbale

🧂 Ingredients

• 2 cups asparagus

  trimmed and cut into 1-inch pieces
• 2 large eggs
• 2 large eggs

  yolk
• 1/4 cup heavy cream
• 3/4 teaspoon salt
• pepper

  to taste
• pinch nutmeg
• 1/3 cup Parmesan cheese

Instructions

• 1 Preheat the oven to 350 ℉ and butter 4 eight-ounce ramekins and set aside.
• 2 Cut the asparagus and steam until fork tender, about 3-4 minutes, depending on
  the thickness of the asparagus. Remove the asparagus from the steamer and
  quickly transfer it to an ice bath to stop the cooking process.
• 3 In a food processor or blender, puree the asparagus until creamy.
• 4 In a medium size bowl, whisk together the eggs, egg yolks, cream, salt, pepper,
  and pinch of nutmeg until combined. Add asparagus puree and the parmesan cheese
  and whisk to combine.
• 5 Fill the ramekin halfway up (between 4 to 6 ramekins) and set them in a baking
  dish. Add enough hot water to reach halfway up the sides of the ramekins.
• 6 Bake for 25-30 minutes. The timbale is done when it's firm to a light touch or
  when a small knife inserted in the middle comes out clean. Remove the ramekins
  from the waterbath, set them on a metal cooling rack, and let them cool before
  unmolding and serving.

Nutrition Info