Asparagus Custards with Red Pepper Sauce
 
Prep time
Cook time
Total time
 
Author:
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
  1. Preheat oven to 325.
  2. Trim and wash asparagus. Cook till tender in salted boiling water.
  3. Drain and transfer to a bowl of ice water to cool. Drain and pat dry.
  4. Cut off tips and save for garnish.
  5. Cut into pieces and puree in Cuisinart. Transfer to a large bowl.
  6. Whisk in the following ingredients (whipping cream, half and half, egg yolks, tarragon and salt & pepper.)
  7. 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.
  8. 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.
  9. Optional: Garnish with a disc of fried pancetta!
  10. As the custards are cooking, make the Red Pepper Sauce
  11. Warm all ingredients in a large pan for about 5 minutes. Don’t overcook to keep the bright red color.
  12. Puree until smooth. Let cool.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/asparagus-custards-with-red-pepper-sauce