-
1
Heat the oven to 325 degrees F and arrange a rack in the middle.
-
2
Bring 8 cups of the water to a simmer in a large saucepan over high heat; keep at a simmer.
-
3
Spray 6 (6-ounce) ramekins with cooking spray or coat them with vegetable oil.
-
4
Arrange them 1/2 inch apart in a large roasting pan; set aside.
-
5
Bring the remaining 1 cup of water to a boil over medium-high heat in a small saucepan.
-
6
Season with salt, add the peas, and return to a boil.
-
7
Reduce the heat to medium and simmer until the peas are tender, about 5 minutes.
-
8
Drain the peas and place in a blender.
-
9
Add the remaining ingredients and blend until smooth, about 20 seconds.
-
10
Place a fine-mesh strainer over a large measuring cup or a bowl with a spout.
-
11
Pour in the custard, gently pushing on it with a rubber spatula to work it through the strainer.
-
12
Remove the strainer and discard the solids.
-
13
Evenly divide the custard among the ramekins.
-
14
Tap each ramekin a few times to break any bubbles that appear on the surface.
-
15
Being careful not to get water inside the ramekins, add enough of the simmering water to the roasting pan so that it reaches halfway up the sides of the ramekins.
-
16
Cover the pan tightly with aluminum foil.
-
17
Carefully transfer the pan to the oven and bake until the outer 1 inch of each custard is set (the centers will still be slightly jiggly), about 30 to 40 minutes.
-
18
Using tongs, carefully transfer each ramekin to a wire rack and let cool at least 20 minutes before serving.
-
19
If serving the custard chilled, let cool to room temperature, cover tightly with plastic wrap, and chill in the refrigerator for at least 1 hour and up to 1 day.
-
20
When ready to serve, place the vinegar, mustard, and egg yolk in a clean blender and blend until smooth.
-
21
With the motor running, slowly drizzle in the oil and continue blending until smooth.
-
22
Taste and season with salt and pepper as needed; set aside.
-
23
Using a vegetable peeler, slice the asparagus lengthwise into thin strips and place in a medium bowl.
-
24
(If you have trouble peeling the final portion of an asparagus spear, lay it on the flat wooden handle of a spatula or spoon.
-
25
This will raise it just high enough to allow the peeler to move freely.)
-
26
Add 2 tablespoons of the dressing to the asparagus and toss to combine; set aside.
-
27
Place the lettuce, chives, and parsley in a large bowl and toss to combine.
-
28
Add 1/4 cup of the dressing and toss to combine.
-
29
Taste and season with salt and pepper as needed.
-
30
To serve, run a thin knife around the perimeter of the ramekins.
-
31
Invert each ramekin onto a plate.
-
32
Divide the lettuce mixture among the plates next to the custard.
-
33
Divide the asparagus over the lettuce.
-
34
Serve, passing the remaining dressing on the side.
