“this made a lovely side dish to scallops tonight. courtesy of intermezzo.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 400.
  2. heat a pot of salted water, bring to boil.
  3. break off ends of asparagus, discard.
  4. cut off tips, reserve.
  5. cut asparagus into 2" pieces, add to water, boil for 8 minutes until soft.
  6. transfer to a food processor, reserving cooking water.
  7. add cream, eggs,flour, tarragon, salt and pepper to processor.
  8. puree until smooth.
  9. return asparagus water to boil, add tips, cook for 1 minute.
  10. drain, set aside.
  11. grease 6 ramekins and put in a roasting pan filled with 1" water.
  12. pour asparagus mixture into ramekins filling 3/4 full.
  13. bake for 30 minutes or until set.
  14. serve hot garnished with asparagus tips.
  15. drizzle with olive oil and sprinkle with fresh black pepper.

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