Asparagus & Hazelnut Custards

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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
  1. Heat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. Butter four ramekins and divide the asparagus mixture into the four containers.
  5. 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.
  6. 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.
  7. 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