Try this Flan of Asparagus with a Tomato Coulis recipe, or contribute your own.
Suggest a better description1. 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. Recipe By : Marie-Claire From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 308 | ||
Calories from Fat: 207 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 564mg | 174 % | |
Sodium 367mg | 13 % | |
Potassium 385.1mg | 10 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.2g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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