Cuisine: American

Category: vegetable

Servings: 6


7 oz. asparagus, blanched
heavy cream, as needed
1 egg
1 egg yolk
nutmeg, to taste
salt and pepper, to taste
6 chervil sprigs


Remove asparagus tips. Weigh tips; measure out equivalent amount of cream. Place cream in saucepan; reduce by two-thirds. Let cool. Add cream to asparagus stems. Place in blender or food processor; process until smooth. Strain through fine sieve. Beat eggs and egg yolks; stir into asparagus mixture. Season with salt and pepper. Pour into buttered molds; cook in water bath for 30 to 35 minutes. Remove molds from water; let stand 15 minutes before unmolding. Garnish each with 1 chervil sprig.

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