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1
Snap off ends of asparagus stalks where they break naturally.
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2
Discard ends.
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3
Peel asparagus.
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4
Select 16 of the most uniform and thickest spears and set aside.
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5
Cut remaining stalks in half, place in a saucepan of well-salted water and simmer until very tender, about 5 minutes.
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6
Drain, and puree in food processor or blender.
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7
You should have about 1 1/4 cups.
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8
Heat oven to 250 degrees.
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9
Lightly butter 4 small round ovenproof containers, preferably 3- to 4-ounce size.
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10
Porcelain ramekins or custard cups, heatproof glass bowls or tiny nonstick muffin or dariole molds can be used.
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11
Combine 2/3 cup puree with egg and egg yolks.
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12
Season to taste with salt and pepper.
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13
Transfer to buttered molds.
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14
Place molds in a baking dish, and add simmering water to come halfway up sides of molds.
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15
Bake 45 minutes or until custards are set and surface is fairly firm to the touch.
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16
Remove from oven, leaving molds in water bath.
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17
While custards bake, cut a 2-inch-long piece from the tip of each reserved asparagus stalk.
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18
Cut each tip piece in half lengthwise, place in a saucepan of salted water, bring to a simmer and cook until just tender, about 2 minutes.
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19
Drain, and set aside on absorbent paper.
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20
Using a vegetable peeler, shave 4 or 5 ribbons lengthwise from remaining pieces of stalk, leaving center portion intact.
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21
Place ribbons in a bowl of ice water.
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22
Mince centers no larger than peppercorns.
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23
Fold minced asparagus into remaining puree, and season to taste with salt and pepper.
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24
Beat vinegar and oil together but not enough to emulsify completely.
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25
Season to taste with salt and pepper.
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26
Add truffles, olive paste or balsamic vinegar, and stir lightly to combine but not blend thoroughly.
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27
Vinaigrette should remain somewhat broken.
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28
To serve, spoon asparagus puree with minced raw asparagus in a circle in center of each of 4 large salad plates.
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29
Unmold custards on top of puree.
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30
Surround each with 8 cooked halved asparagus tips, cut side down, like spokes of a wheel.
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31
Drain raw asparagus ribbons and pat dry.
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32
Scatter over cooked tips, and pose one that's nicely curled on each custard.
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33
Drizzle vinaigrette on plate around asparagus.
