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1
Preheat the oven to 325F.
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2
Line a 9 x 13-inch baking pan with a kitchen towel.
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3
Line the brioche pan with plastic wrap.
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4
Prepare an ice bath; set aside.
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5
Bring a medium pot of water to boil, and add salt.
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6
Add the asparagus, and cook just until tender and bright green, 1 to 2 minutes.
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7
Using a slotted spoon, transfer the asparagus to the ice bath.
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8
Drain, and set aside.
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9
Add the spinach to the boiling water, and cook 4 minutes.
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10
Transfer to a colander to drain; set aside.
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11
In a small skillet, melt the butter over medium-low heat.
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12
Add the chopped onion and garlic; saute, stirring frequently, until the onion is softened and just starting to color, 6 to 8 minutes.
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13
Remove from heat.
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14
Bring a large pot of water to a boil.
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15
Cut the asparagus spears in half crosswise.
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16
Slice the bottom ends in half lengthwise, and then cut them crosswise into thin half-moons; set aside.
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17
In the bowl of a food processor fitted with the metal blade, combine the asparagus tops, reserved spinach, and onion mixture.
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18
Process until very smooth, about 5 minutes, stopping to scrape down the sides as necessary.
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19
Transfer to a large bowl.
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20
Add the eggs, salt, pepper, and nutmeg; whisk to combine.
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21
Set aside.
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22
In a small saucepan over medium heat, heat the cream until bubbles form around the edges and it starts to steam, about 2 minutes.
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23
Remove from heat.
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24
Whisking constantly, slowly add the cream to the egg mixture.
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25
Stir in the reserved sliced asparagus.
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26
Pour the custard into the lined brioche pan, and place it in the lined baking pan.
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27
Carefully pour the hot water into the baking pan until it reaches halfway up the sides of the brioche pan.
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28
Bake until the center is firm when gently touched with your finger, about 65 minutes.
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29
Transfer the brioche pan to a wire rack; let cool 5 minutes.
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30
Carefully invert the pan onto a serving platter, and gently lift the pan to remove.
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31
Slice into wedges; serve garnished with greens, if desired.
