Creamy Asparagus "souffle"

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb asparagus
• 2 tablespoons butter
• 1/4 cup shallot, chopped
• 10 ounces cream
• 1 teaspoon kosher salt (to taste)
• 1 dash black pepper
• 1 dash nutmeg, freshly grated
• 3 eggs

Recipe

• 1 reserve 6 asparagus tips for garnishing.
• 2 trim asparagus, remove the thorns and cut into pieces.
• 3 melt butter in a saucier or skillet and saute asparagus, including reserved tips, and shallots until tender.
• 4 remove tips for garnish and set aside.
• 5 add cream to pan, simmer for 5 minutes.
• 6 transfer to a blender or food processor, or use a stick blender in the saucier.
• 7 add eggs and seasonings, then puree mixture.
• 8 taste and adjust seasonings, if necessary.
• 9 pour into 6 lightly buttered 1 cup ramekins.
• 10 stand ramekins in a water bath of boiling water in a baking pan (13 x 9).
• 11 bake at 325°f for 15 minutes or until slightly set,.
• 12 place reserved tips on top of each souflle, press it in slightly.
• 13 if planning to unmold these souflles, do not garnish until turned out of the ramekins.
• 14 continue baking for 10 to 15 more minutes, till just barely starting to brown at the edges.
• 15 cool slightly.
• 16 serve hot or cold.
• 17 these can be left in the ramekins, or unmolded.
• 18 to unmold, let the souflles cool for 5 to 10 minutes, run a thin knifeblade around the sides and turn out onto a plate or platter.
• 19 place the reserved asparagus tips on top of each souflle.