Asparagus Custard with Hollandaise
Chef Lou Rice, Division Executive Chef, Springfield, Mo.
- 1 lb asparagus, bottoms trimmed off
- 1 garlic clove, peeled and crushed
- 3 large eggs
- 1/2 c heavy cream
- 1/2 tsp lemon zest
- 2 tbsp goat cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp butter for buttering the molds
- House-made Hollandaise sauce
- 10 tbsp butter
- 3 egg yolks
- 2 tbsp water
- 2 tbsp lemon juice
- ½ tsp salt
- 1/8 tsp cayenne
- Bring two cups of water to a boil, add asparagus, bring back to a boil and cook, covered for two minutes to three minutes; drain. Cut off asparagus tips and save for garnish. In a food processor, puree remaining asparagus with garlic until smooth. Add in eggs, cream, zest, cheese, and salt and pepper. Process until smooth again. Butter four custard cups or metal muffin tins. Pour half cup of the mix into each buttered cup. Place the cups in a hotel pan and fill the pan with warm water about halfway up the side of the asparagus-filled cups.
- Bake for 25 minutes to 30 minutes at 350 F. When done, the custard will shake as a whole when the cup is tapped on the side. Let sit for 10 minutes before unmolding. Drizzle the reserved tips with salt and pepper and place on top of the custards. Serve warm or room temp with hollandaise sauce.
- Melt butter in a pan or the microwave. Whip egg yolks, lemon juice, water and salt at a medium high speed until they lighten in color and become very thick, about 20 seconds to 30 seconds.
- Turn blender to low and start to drizzle melted butter very slowly into the yolks while blender is running. Continue to blend for another couple seconds after the butter is all incorporated. Adjust salt and lemon to taste and sprinkle with cayenne pepper.