Savory Asparagus Custard, Radish and Pea Shoot Salad


Savory Asparagus Custard, Radish and Pea Shoot Salad

Author Chef Paul C. Reilly, Coperta and beast + bottle


  • 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


  • 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.