Recipe by Lise in Indiana
An elegant but simple way to serve asparagus, this timbale is like a sturdy souffle that holds its "breath". And you can use up less-than-perfect spears; use a vegetable peeler to peel the tougher stalks so they will be tender. A stick blender does a nice job pureeing the mixture.
Top Review by Zurie
A recipe which is lovely in its simplicity. I cannot understand why no-one has made this before. I divided the recipe precisely in half except I used 2 eggs (we're only two people). Use young green asparagus for this, or canned green asparagus spears. My one little objection is that the end result was very soft ... if using the whole recipe (for 6 ramekins) I'd use 4 eggs and not 3. I probably used more than a "dash" of nutmeg, because nutmeg is perfect with most green veggies. The "souffles" tasted soft and creamy, and is the perfect side dish for fish, where most green vegetables do not quite fit in. Next time I might try using finely grated Parmesan, or even a bit of flour, to firm up the souffles. Oh yes -- the baking time is too short. Watch them -- but I used my element-plus-fan setting, and they needed about 30 minutes to set. (They cracked a little on top, but I wanted to turn them out, so that did not bother me). Thanks -- this is the kind of simple, quick dish which is popular right now.
- 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
Directions See How It's Made
- Reserve 6 asparagus tips for garnishing.
- Trim asparagus, remove the thorns and cut into pieces.
- Melt butter in a saucier or skillet and saute asparagus, including reserved tips, and shallots until tender.
- Remove tips for garnish and set aside.
- Add cream to pan, simmer for 5 minutes.
- Transfer to a blender or food processor, or use a stick blender in the saucier.
- Add eggs and seasonings, then puree mixture.
- Taste and adjust seasonings, if necessary.
- Pour into 6 lightly buttered 1 cup ramekins.
- Stand ramekins in a water bath of boiling water in a baking pan (13 X 9).
- Bake at 325°F for 15 minutes or until slightly set,.
- Place reserved tips on top of each souflle, press it in slightly.
- If planning to unmold these souflles, do not garnish until turned out of the ramekins.
- Continue baking for 10 to 15 more minutes, till just barely starting to brown at the edges.
- Cool slightly.
- Serve hot or cold.
- These can be left in the ramekins, or unmolded.
- 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.
- Place the reserved asparagus tips on top of each souflle.