Asparagus custards


Dietary information
Gluten-free, vegetarian

Main ingredient

Sourced from
The Cook’s Companion App and book

Print Recipe

As the asparagus is not cooked for very long, each spear must be trimmed thoroughly of its woody end – there should be no trace of stringiness, and the total weight of the tender spears should not exceed 200 g.


200 g green asparagus spears, trimmed, best quality

400 ml cream

1 teaspoon garlic, minced

2 teaspoons fresh chervil, finely chopped, or fresh tarragon

4 eggs, lightly whisked


white pepper

1 quantity beurre blanc (search for Butter in Basic info in the Cook’s Companion App)



Preheat oven to 160°C. Butter 6 x 100 ml soufflé dishes. Slice asparagus spears very thinly. Drop spears into lightly salted boiling water for 2 minutes, then drain well.

Simmer cream with garlic until reduced to 300 ml. Purée asparagus, hot garlic cream and herbs in a food processor or an electric blender until smooth. Pour purée onto eggs and whisk lightly, then pass through a coarse strainer. Taste for seasoning. Pour mixture into prepared soufflé dishes, then stand them in a baking dish lined with a tea towel and pour in water to come two-thirds up their sides. Bake for 25–30 minutes until just set. Allow to stand for 5 minutes before unmoulding to serve. Coat with a thin, even layer of Beurre Blanc and garnish with extra asparagus tips, or scatter around herbs or tiny spring peas.