Cheese Custard with Asparagus & Tomato Vinaigrette
Serves: 4
Preparation time: 45 minutes
A tasty and versatile recipe for an appetizer, light lunch or as a side dish to your preferred meat or roasted veggies. A great choice for a summer brunch with fresh fruits.
One of my favorite ways to serve it is with green asparagus and tomato vinaigrette. The light golden brown custard together with the green asparagus and the red tomato vinaigrette not only creates a sensory magic on the plate, but also magic on the taste buds.
Ingredients:
Savory Cheese Custard:
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- 180 gr (3/4 cup) Gruyère or Emmenthal cheese, grated
- 4 tbsp (1/4 cup) Parmesan grated
- 500 ml (2 cups) light cream
- 1 thyme spring
- 1 whole garlic clove, peeled (not chopped)
- 3 whole eggs plus 2 egg yolks
- salt and pepper to taste
- pinch of Cayenne pepper
- butter or margarine to butter the ramekins
Green Asparagus with Tomato Vinaigrette:
- 500 gr (1 lbs) green asparagus spears, trimmed
- 60 ml (1/4 cup) extra virgin olive oil
- 60 ml (1/4 cup) white balsamic vinegar or good quality red wine vinegar, low acidity
- 1 medium sized tomato (about 1/2 cup), seeded and finely diced
- 1 scallion stalk, finely chopped
- 2 tbsp Italian parsley finely chopped
- salt and freshly ground pepper to taste
Preparation:
Preheat oven to 150°C (300°F).
