It's a delicious springtime dish, complementing any meal! Lifestyle Connoisseur Ken Hoyt shows us how to make Asparagus & Hazelnut Custards. Ken says he adapted the recipe from one of his favorite cookbooks-- Fast Food My Way by Jacques Pépin.
- 1 lb. Asparagus, tough ends removed and bottom half of stalks peeled with a vegetable peeler
- 1 cup roasted hazelnut, diced
- 4 large eggs
- 3/4 cup heavy cream
- 1 tsp. sea salt
- To taste white pepper, freshly ground
- 1 Tbls. unsalted butter, room temperature
- Heat the oven to 350 degrees.
- Steam asparagus in two cups of well-salted water (approximately three minutes, covered). Remove from heat; drain water. Place the asparagus on paper towels to drain.
- Choose twelve asparagus tips, set aside. Chop the remaining asparagus. Place the asparagus with the hazelnuts, eggs, cream and 1/2 tsp. salt and pepper into a food processor, and process for 20 to 30 seconds.
- Butter four ramekins and divide the asparagus mixture into the four containers.
- Place a paper towel in the bottom of a cake pan; place the custards in the pan with room around each container. Gently pour tepid water in the cake pan, filling to about ½ inch depth.
- Bake for 25 to 30 minutes (or until a knife tip inserted in the center comes out clean). Remove the custards, and allow to rest for 10 minutes before proceeding.
- At serving time, unmold the custards onto four individual plates and arrange the asparagus tips on top. Sprinkle with ½ teaspoon sea salt. Serve immediately.
© 2017 Ken Hoyt Style