Savory Asparagus Custard

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.