| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/4 Tasse | chicken stock |
| 1 Esslöffel | butter |
| 1 1/2 x ca. 450 g | Asparagus -- green, trimmed |
| 3 | eggs whole |
| 1/2 Tasse | cream |
| | salt |
| | pepper |
| | nutmeg |
| 2 | tomatoes |
| 6 | Cherry tomatoes halved |
| | Asparagus -- heads |
|
1. 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.
|
|
Anmerkungen zum Rezept:
keine |
