Poached Asparagus with Pea Custard

Serves 6

Ingredients

  • 175g peas, blanched, pureed and passed through a fine sieve
  • 475ml cream
  • 100ml milk
  • 4 eggs
  • Salt and pepper
  • 75g unsalted butter, plus extra for greasing
  • 50ml chicken stock
  • 24 large asparagus spears, lightly peeled
  • 1 tbsp snipped chives
  • ¼ cup picked chervil
  • 30g parmesan, grated
  • ¼ cup pine nuts, toasted

Method

  1. Preheat oven to 160C.
  2. In a medium bowl, whisk pea puree, 400ml cream, milk and eggs, and season to taste.
  3. Lightly butter 6 100ml ramekins and pour in mixture.
  4. Place ramekins on a baking tray and pour boiling water around them to halfway up moulds. Cover with foil, piercing a few small holes to let steam escape.
  5. Cook for 20 mins, until set. Remove from oven, take off foil and keep warm.
  6. In a small pot, heat stock and 75ml cream. Simmer for 1 min, then whisk in 75g butter.
  7. Remove from heat and cover with plastic wrap. Cook asparagus in boiling salted water for 3-4 mins and drain.
  8. Turn set custards out onto plates. Place 4 asparagus spears alongside each custard, spoon sauce around and finish with chives, chervil, parmesan and pine nuts. Serves 6.