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Asparagus and Gruyere Custard

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.


  • 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


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

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