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1 1/4 Tasse | chicken stock |
1 Esslöffel | butter |
1 1/2 x ca. 450 g | Asparagus -- green, trimmed |
3 | eggs whole |
1/2 Tasse | cream |
| salt |
| pepper |
| nutmeg |
2 | tomatoes |
6 | Cherry tomatoes halved |
| Asparagus -- heads |
1. Bring the chicken stock to a boil with the butter. Cut the asparagus in pieces. Set the tips aside. Add the asparagus. Cook for 8 min. Steam the asparagus heads for 3 min. Drain.
2. Puree the asparagus in a blender. In a bowl mix the cream with the eggs. Add the asparagus to this mixture. Season with salt, pepper and nutmeg.
3. Preheat the oven (400°).Butter the ramequins. Line the bottom of the ramequins with asparagus tips. Fill with the asparagus puree. Sit the ramequins in a roasting tin and pour in hot water to come half-way up the sides. Bake in the centre of the oven f or 25 min. Or until set firm.
4. Make the coulis : put in a blender the tomatoes. Mix at high peed. Season with salt and pepper.
5. Serve on individual plates with a coulis of tomatoes, cherry tomatoes and asparagus tips.
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