Asparagus Custard – a delicious recipe with kosher salt, unsalted butter, sweet onion, eggs, heavy cream, freshly grated Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring 2 quarts water and the salt to a boil in a 7- to 8-quart pot. Throw in the asparagus. Return the water to a boil and cook for 2 minutes. Drain the asparagus in a colander and let sit for 1 hour to remove excess water.
2
Position a rack in the middle of the oven. Preheat the oven to 450 degrees.
3
Melt the butter in a small nonstick pan. Add the onion. Cook over medium-low heat until the onion is soft and translucent. Remove from the heat.
4
In a large bowl, beat the eggs until blended. Beat in the heavy cream, cheese and chives. Mix the asparagus and onion with the heavy cream mixture. Pour into a 10-inch quiche pan. Place the pan on a cookie sheet to catch any spills. Bake for 35 minutes, or until the top is brown and puffed up and the custard has set.
669
kcal
Calories
53
g
Fat
16
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon kosher salt, 4 cups 1-inch pieces trimmed and peeled asparagus, 1 tablespoon unsalted butter, 1 medium sweet onion, cut into thin strips, and more.
Yes, Asparagus Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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