Savory Asparagus Custards
This recipe calls for spring asparagus, sun-dried tomatoes and fresh basil. When you only need a small amount of fresh herbs like basil, try buying fresh herbs in the tube at grocery store. They last for 3 months in the refrigerator and are sure to come in handy.
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- Prep time
- 10 min
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- Servings
- 6 Servings
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- Serving size
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1/6 of recipe
Ingredients
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ramekins (4-ounce (or a muffin tin if you don’t have ramekins))
- 6
- 6
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nonstick cooking spray
- 1
- 1
-
-
olive oil
- 1 tsp
- 1 tsp
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asparagus ((2 cups chopped))
- 1 bunch
- 1 bunch
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sun-dried tomatoes (chopped, (not packed in oil))
- 2 tbsp
- 2 tbsp
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fresh basil (chopped)
- 1 tbsp
- 1 tbsp
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egg substitute
- 16 oz
- 454 g
-
-
skim milk
- 1/4 cup
- 1/4 cup
-
-
flour
- 1 tbsp
- 1 tbsp
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salt ((optional))
- 1/2 tsp
- 1/2 tsp
-
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black pepper
- 1/4 tsp
- 1/4 tsp
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Directions
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Preheat the oven to 350 degrees F. Coat the ramekins or 6 cups in a muffin tin with cooking spray. Set aside.
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Add olive oil and cooking spray to a medium non-stick sauté pan over medium heat and sauté the asparagus and sun dried tomatoes for 8-10 minutes or until asparagus begins to soften. If asparagus is really thick, add a couple of Tbsps. of water to the pan and cover for 5 minutes to steam, then continue sautéing until all liquid is absorbed. Set aside to cool.
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Whisk together basil, egg substitute, skim milk, flour, salt and pepper until smooth with no lumps.
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Divide the asparagus mixture evenly among the six ramekins or muffin tins. Cups will be full.
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Carefully pour the egg mixture over the asparagus just to the top, do not overfill.
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Bake for 30 minutes or until the custards are puffed and just starting to brown.
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Remove from the oven and cool slightly. Then turn the custards out of the ramekins or muffin tins and serve.