Asparagus and Gruyere Custard
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Total Time: 20
Yield: Serves 4
A smooth, rich custard dotted with tender morsels of asparagus: Pair it with a green salad and serve for lunch, or offer it as a vegetable side dish.Ingredients:
1 pound thin asparagus, trimmed and peeled4 tablespoons salted butter, plus extra for casserole
1 small yellow onion, minced
2 tablespoons all-purpose flour
1-1/2 cups light cream
4 ounces Gruyere cheese, grated
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
4 large eggs, beaten
Freshly grated nutmeg
Instructions:
Wash and trim asparagus. Cut into 1-inch lengths. Cook in boiling, salted water until tender, 3-4 minutes. Drain asparagus and submerge in ice water to stop cooking. Set aside.Preheat oven to 350
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