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Asparagus custard with toasted goat's cheese

PUBLISHED: 06:03 30 June 2014

Asparagus custard with toasted goat's cheese

Dish by Richard Hughes: Assembly House, Norwich

Picture: James Bass
For: EDP NORFOLK - JUNE 2010
Eastern Daily Press © 2010 (01603) 772434

Asparagus custard with toasted goat's cheese Dish by Richard Hughes: Assembly House, Norwich Picture: James Bass For: EDP NORFOLK - JUNE 2010 Eastern Daily Press © 2010 (01603) 772434

Archant Norfolk Photographic © 2010

1 medium onion

125g butter

450g local asparagus

1 teaspoon tarragon

125ml double cream

3 eggs (2 yolks and 1 whole egg)

4 slices granary French stick

2 slices goat’s cheese

Heat the oven to 160c Gas 3

1 Gently melt the onion in the butter, cook until softened, with no colour.

2 Meanwhile prepare the asparagus; Snap the asparagus and discard the ‘woody’ ends.

3 Cut off the tips.

4 Slice the remaining spears.

5 Place the chopped asparagus in the pan with the softened onion.

6 Add the chopped tarragon.

7 Pour in the cream. Simmer until the asparagus has softened, this will take around eight minutes.

8 Place through a blender until smooth.

9 Push the mixture through a fine sieve.

10 Season with salt and pepper.

11 Whisk in two egg yolks and one whole egg.

12 Pour the custard into shallow dishes or ramekins, placing an asparagus tip into the base. Place the dishes into a deep tray, pour boiling water to halfway up the dishes. Bake at 160c, Gas 3 for 20-25 minutes, until the custards have just set. Remove from the oven and allow to stand in the water for further 10 minutes.

13 Meanwhile prepare the croutons. Lightly toast the slices of French stick, top with the crumbled goat’s cheese, toast.

14 Top the custards with asparagus tips, serve alongside the goat’s cheese toasts.

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