Creamy Asparagus "souffle"

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb asparagus
• 2  tablespoons butter
• 1⁄4 cup shallot, chopped
• 2  tablespoons all-purpose flour
• 10  ounces  cream
• 1  teaspoon kosher salt (to taste)
• 1  dash black pepper
• 1  dash nutmeg, freshly grated
• 4  eggs

Directions

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. Whisk in flour and cook for 45-50 seconds.
6. Add cream to pan, simmer for 5 minutes.
7. Transfer to a blender or food processor, or use a stick blender in the saucier.
8. Add eggs and seasonings, then puree mixture.
9. Taste and adjust seasonings, if necessary.
10. Pour into 6 lightly buttered 1 cup ramekins.
11. Stand ramekins in a water bath of boiling water in a baking pan (13 X 9).
12. Bake at 325°F for 15 to 20 minutes or until slightly set.
13. Place reserved tips on top of each souflle, pressing it in slightly.
14. If planning to unmold these souflles, do not garnish until they are turned out of the ramekins.
15. Continue baking for 10 to 15 more minutes, till just barely starting to brown at the edges. A thin knife blade should come out clean.
16. Cool slightly.
17. Serve hot or cold.
18. These can be left in the ramekins, or unmolded.
19. To unmold, let the souflles cool for 5 to 10 minutes, run a thin knife blade around the sides and turn out onto a plate or platter.
20. Place the reserved asparagus tips on top of each souflle.