Savory Asparagus Custards
A delightful dish that combines tender asparagus with a rich custard base, perfect for brunch, dinner parties, or cozy family meals.
Ingredients
For the custard
- 1 spray nonstick cooking spray To prepare ramekins or muffin tin.
- 0.25 g olive oil For sautéing the vegetables.
- 2 cups asparagus, chopped Fresh asparagus, about 1 tsp when chopped.
- 2 tbsp sun-dried tomatoes, chopped Adds a tangy flavor to the custards.
- 1 tbsp fresh basil, chopped For flavor enhancement.
- 1 tbsp egg substitute For a lighter custard texture.
- 2 cups skim milk Base for the custard.
- 0.25 cup flour Thickener for the custard.
- 1 tbsp salt Enhances overall flavor.
- 0.5 tsp black pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 350 degrees F and prepare either six 4 oz. ramekins or a muffin tin with nonstick cooking spray.
- In a medium non-stick sauté pan, heat the olive oil over medium heat.
- Sauté the chopped asparagus and sun-dried tomatoes for about 8 to 10 minutes until the asparagus becomes tender.
- Set aside the sautéed vegetables to cool slightly.
- In a medium bowl, whisk together the chopped basil, egg substitute, skim milk, flour, salt, and black pepper until smooth.
- Divide the asparagus and tomato mixture evenly among the prepared ramekins or muffin tins.
- Pour the custard mixture over the vegetables, taking care not to overfill.
Cooking
- Bake in the preheated oven for about 30 minutes, until the custards are puffed and starting to brown.
- Remove from the oven and allow to cool slightly, then turn the custards out of the ramekins or muffin tins to serve immediately.
Notes
Best enjoyed warm, paired with a light salad or roasted vegetables. Garnish with fresh basil or a sprinkle of Parmesan cheese. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for a month.