Savory Asparagus Custard, Radish and Pea Shoot Salad
Ingredients
- 1 lb asparagus
- 1 spring onion, sliced
- 2 tsp green garlic, minced
- 4 cup heavy cream
- 4 eggs
- chili flakes
- garnish radish slices and pea shoots
- boiling water
Instructions
- Preheat oven to 350 degrees.
- Sauté the asparagus, then add spring onion, green garlic, and a light pinch of chili flakes. After a couple of minutes, add the heavy cream. Bring to a boil, then lower the heat and simmer for 10 - 15 minutes, until tender.
- While asparagus simmers, whisk 3 eggs in a large bowl.
- Once asparagus cream mixture is tender, blend it in a high-powered blender, then pass the puree through a strainer.
- Slowly add the strained asparagus puree to the large bowl of eggs, whisking constantly. Season to taste.
- Spray 4 oz ramekins with non-stick spray and pour 3 oz asparagus cream into each ramekin, filling ramekins about 3/4 full.
- Place ramekins in a large roasting pan, pour in boiling water until water level is halfway up ramekins. Cover with foil and bake for 20 - 30 minutes, until custard is fully set (checking every couple of minutes after 20 minutes in the oven).
- When custard is set, refrigerate them until cold, then remove them from their ramekins and place them on each plate.
- Garnish with radishes and pea shoots.