Asparagus Custard Recipe
This recipe gets to the heart of the Cook for Good method. Savor asparagus if you love it, but buy it in season when it tastes best and costs the least. Then squeeze every drop of goodness out of it. This thrifty recipe that uses the woody ends of asparagus that are usually thrown away to make an "asparagus tea" with the milk for the custard. Have a laugh as you turn such a rough ingredient into such a delicate dish.
Asparagus custard is a good first course, followed by a big salad and some bread. It can also be a side dish for a meal that needs a protein boost. Sometimes my girlfriends and I get together for all-salad dinners. The custard is fancy enough to hold its own there too.
Use woody stems left over from Skillet Asparagus or another asparagus dish.
Active time: 20 minutes. Total time: 1 hour and 15 minutes. Makes 4 servings, 1/2 cup each.
Ingredients
woody ends from 1 pound asparagus
tender tips 8 stalks of asparagus
2 cups milk, 2% milkfat
2 eggs plus 2 egg yolks
1/2 teaspoon salt
Method
- Gently flex each stem so that it breaks just above the woody part, usually 1/4 to 1/3 up the stalk. Reserve the tender parts of 8 stalks for later in this recipe and the rest of the tender parts for another recipe.
- Cut each woody asparagus end in half length-wise to expose the tender part inside. Put in a small pan with milk and warm over medium heat until milk starts to steam, stirring occasionally so milk doesn't burn. Then cover pan, turn off heat, and let cool slowly for 15 to 30 minutes, making an "asparagus tea." Pour milk into medium-sized bowl, using lid to keep woody ends in pot. Compost or throw away ends.
- Preheat oven to 300 degrees. Boil about 8 cups of water in a pot or tea kettle. Meanwhile, whisk eggs to blend, then whisk into milk. Whisk in salt. Cut tender asparagus tips into 1/2 inch pieces, leaving the very tip somewhat longer but still bite-sized.
- Put 5 custard cups into a shallow pan (about 2 inches deep). Divide asparagus pieces evenly among the custard cups, then pour milk mixture into cups. Put pan into oven, then pour hot water into pan until it is within about an inch of the top of the custard cups or the pan. Bake for about 45 minutes until almost set. Custard should still jiggle some when moved, since it will continue cooking while cooling.
- Carefully remove pan from oven. Let cups sit in hot water bath for about 10 minutes.
- Serve warm or at room temperature. Best eaten within a few hours of baking, but do refrigerate any extra.
Tips and notes
- Use two big, super-yolky eggs from pastured chickens if you can get them instead of two eggs plus two yolks. In the spring, I'm able to get eggs with bright orange yolks that are so rich they throw my cake recipes.
- Bake in a casserole dish instead of custard cups, baking for an extra 5 or 10 minutes.
