Savory Asparagus Custard

• 1¼ pounds asparagus, ends trimmed
• ½ cup water
• butter
• 4 large eggs
• ½ cup whole milk
• 2 tablespoons white rice flour
• 1 tablespoon finely chopped fresh chives
• ½ teaspoon salt
• pinch ground cayenne

1. Heat the oven to 325ºF. Set a kettle of water to boil. Place the asparagus and the ½ cup water in a large skillet. Cover and set over high heat. Steam for 6-7 minutes. Remove from the heat and set aside.
2. Butter an 8×8-inch casserole dish. Once the asparagus is cool enough to handle, layer into the casserole dish. Combine the eggs, milk, white rice flour, chives, salt, and cayenne in a medium bowl. Whisk thoroughly. Pour over the asparagus. Set the casserole dish inside of another larger casserole dish. Pour the boiling water into the bigger dish so that the water level is as high as the asparagus and egg mixture. Place in the oven and bake until just set, 35-40 minutes.

Serves 4-6

You can bake the custard without the water bath, but the eggs set up firmer and less custard-like. Also, there’s more browning around the edges. If you want a little extra decadence, you can make the custard with half-and-half in place of the milk.

This recipe is being shared in Meat Free Monday, Allergy Free Thursday, and Gluten Free Friday.

Cauliflower Peas and Garbanzos with Pesto

• 1 pound cauliflower, chopped
• 1 cup frozen peas
• 2 ounces fresh basil
• 2 tablespoons pine nuts
• ½ teaspoon salt
• ¼ cup extra virgin olive oil
• 1 15-ounce can garbanzo beans, drained and rinsed

1. Pour an inch of water into a medium pot. Insert a steamer basket. Cover and set over high heat. Once the water is boiling, add the cauliflower. Cover, and steam for 5 minutes. Add the peas, cover, and steam another 5 minutes.
2. Meanwhile, place the basil, pine nuts, and salt in a food processor. Pulse a few times. Continue to pulse while streaming in the olive oil, until a thick paste has formed.
3. When the cauliflower is tender and the peas heated through, drain. Place in a large bowl with the garbanzo beans and pesto. Stir until everything is coated. Serve.

Serves 4

I like to drain the cauliflower and peas into the same colander the garbanzo beans are in so that the hot water warms the beans up.

This recipe is being shared in Allergy Free Thursdays and Gluten Free Fridays.