Savory Asparagus Custard

Asparagus symbolizes spring. Spring symbolizes a time of growth and renewal. I have been buying asparagus almost weekly since first appearing at the farmers market. The first time I prepared asparagus soup with shredded hard-boiled egg. Love that asparagus can be steamed, boiled, grilled, fried, sautéed or stir-fried. But have you ever thought of a custard? If you are looking for something different, check this out. It’s creamy and delicious.

First the asparagus is blanched, cut into pieces and then blended with eggs, milk, cream and chicken broth. Once this is done you let it rest, to let the bubbles settle. After ten minutes or so; pour into ramekins and then simmer in a water bath. This custard can be prepared in smaller ramekins and served as appetizers, before or after a meal, it’s your choice. Just remember to enjoy as soon as possible because the fresher the better.

As I was ladling the liquid into the ramekins my thoughts were all over the place. Not having much custard experience the directions for this recipe were fairly vague. Was I using the right size of ramekins? should the eggs have been at room temperature? Since the recipe did not call for room temperature I used eggs right out of the fridge and the ramekins, I eyeballed. Everything turned out as expected except the “bath” time was double. If you decide to try this recipe, keep an eye very closely on the simmering part of the process.

This recipe has been adapted from The Broad Fork, a cookbook by Hugh Acheson.

Ingredients:

10 asparagus spears, prepped
3 large eggs
1 cup heavy cream
½ cup whole milk
½ cup chicken stock
Kosher salt

To prepare:

Prepare ramekins, lightly spray. (I used Five 7 ounce).

Bring a medium saucepan of water to a boil. Blanch asparagus for 1 minute. Dunk in an ice bath to stop cooking. When cool, drain and cut off top 2 inches and set aside. Cut the rest of the stalk up into 1/2 inch pieces and place in a blender with eggs, cream, milk, chicken stock and salt. Blend until smooth. Strain custard base through a sieve.

Let rest for 10 minutes, then divide among ramekins. Tightly wrap each one with plastic wrap.

In a wide bottomed pot add enough water to cover ½ of the ramekin and bring to a boil. Lower heat to a simmer, add ramekins, cover and let steam for 15 to 20 minutes (you want the eggs to steam gently)(this is where it took double the time 40 minutes). Custard is done when mixture wiggles just a second when shaken, then stops.

Serve warm or chilled, garnish with reserved asparagus tips. Enjoy!