Asparagus Spoon Custards

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
36

An interesting little amuse bouche (French, literally translated to "mouth amuser") of pureéd asparagus, cream and Parmesan cheese served in the bowl of a spoon.

Ingredients

2 lb. asparagus, trimmed
2 tbsp. heavy cream
1 tbsp. chopped chives
4 tbsp. softened butter
3⁄4 oz. Parmesan cheese, grated
Salt and pepper, to taste
3 large eggs

Steps

1. Butter a 1-qt. baking dish; line with buttered parchment. Cut tips off asparagus; cut stalks into 1-in. pieces. Steam asparagus tips about 1 min.; refresh under cold water and drain well. Set aside.

2. Steam asparagus stalks about 8 min., until tender. Drain well and pat dry. Puree asparagus stalks with cream, chives, 3 tbsp. butter, Parmesan, salt, and pepper; set aside.

3. Whisk eggs until well blended; gradually add asparagus puree, whisking until smooth.

4. Place baking dish in a hotel pan; pour hot water halfway up sides. Spoon asparagus mixture into dish. Melt remaining 1 tbsp. butter; toss with asparagus tips and arrange on top of custard.

5. Bake custard 35 min., or until set; cool slightly. Scoop onto individual teaspoons.

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources