Asparagus custard

Asparagus custard

This is based on Recipe 133 from Apicius.

1 can asparagus or 1.5 cups fresh asparagus tips pureed

1.5 cup diced onion or 1 large onion

1/2 cup white wine

1/2 cup chicken broth

1 tsp ground peppercorns

1 tsp lovage

0.5 tsp green corriander

0.5 tsp savory

2 eggs

1 deep dish pastry shell, 1 sheet puff pastry.

Blend all the above ingredients except for the eggs and pastry. Bring to a boil. While this mixture is warming to a boil, whip eggs separately.

Thaw or prepare 1 deep dish pastry shell

Pour mixture into a pastry shell. Stir in beaten eggs. There shouldn’t be a lot of room left over. The eggs will cause some rising and were considered optional in the original recipe. Cover with puff pastry shell and crinkle the edges. Cut holes in pastry to allow steam to escape.

Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake until golden brown (approximately 40 minutes).


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