Return to Content

Asparagus and Gruyere Custard

by

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 peeled
  • 4 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
Updated Thursday, October 14th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order