|Scallion||1 , chopped|
|Butter||4 1⁄2 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Asparagus||1⁄2 Cup (8 tbs), coarsely chopped|
|Vegetable stock||2 Tablespoon|
|Nutmeg||1 1⁄2 Pinch|
|Light cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
1 Preheat the oven to 350°F.
2 Lightly grease cup molds or ramekins.
3 In a pan, heat 1/4 cup butter.
4 Sweat the scallion for 10 minutes.
5 Add the asparagus tips and cook gently for 5 minutes.
6 Add the stock, cover and cook for another 5 minutes.
7 Reserve 3 tbsp mixture and put the rest in a food processor jar.
8 Blend to puree.
9 In a bowl, beat 2 whole eggs with 2 yolks, a pinch of salt, pepper, and nutmeg.
10 Beat in the cream, milk, the asparagus puree, the reserved chopped asparagus, and the Parmesan.
11 Correct the seasoning.
12 Evenly divide the mixture between the prepared molds.
13 Place these in a roasting pan and pour in enough boiling water to come halfway up the sides of the molds.
14 Cook for 30 minutes.
15 Allow to stand briefly before unmolding.
16 Carefully unmold on to serving plates and serve at once accompanied with a sauce like the Mousseline Sauce.