Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
- 2 lbs asparagus (4 bunches)
- ½ cup whipping cream
- ½ cup half and half
- 6 egg yolks
- ½ tsp dried tarragon
- ½ tsp salt
- ½ tsp pepper
- Fresh Tarragon (optional for garnish)
- Pancetta (optional for garnish)
- ..........................................
- For Red Pepper Sauce
- 2 jars drained roasted red bell peppers
- 6 Tbsp olive oil
- 2 minced green onions
- 2 minced garlic cloves
- 2 Tbsp minced parsley
- 3 tsp drained capers
- 2 tsp dried tarragon
Instructions
- Preheat oven to 325.
- Trim and wash asparagus. Cook till tender in salted boiling water.
- Drain and transfer to a bowl of ice water to cool. Drain and pat dry.
- Cut off tips and save for garnish.
- Cut into pieces and puree in Cuisinart. Transfer to a large bowl.
- Whisk in the following ingredients (whipping cream, half and half, egg yolks, tarragon and salt & pepper.)
- Ladle custard mixture into 8 buttered cups. Set into a heavy large baking pan. Fill with enough hot water to reach halfway up the sides of the cups. Bake approx. 50 minutes until firm. Let cool.
- To serve, make a circle of red bell pepper sauce on a white plate, invert the custard on top, put another spoonful on top and garnish with asparagus tips or fresh Tarragon.
- Optional: Garnish with a disc of fried pancetta!
- As the custards are cooking, make the Red Pepper Sauce
- Warm all ingredients in a large pan for about 5 minutes. Don’t overcook to keep the bright red color.
- Puree until smooth. Let cool.
