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How to Make Savory Asparagus Custards
This recipe calls for spring asparagus, sun-dried tomatoes, and fresh basil. You can buy fresh herbs at most grocery stores. Fresh herbs will last for a few days to a week in the refrigerator, or in the case of fresh basil, on the counter.
10 min prep time
40 min cook time
6servings
1 ramekin (or muffin)
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Step-By-Step Instructions:
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Preheat the oven to 350 degrees F. Use either 6 ramekins that are 4 oz. each or a muffin tin. Coat the ramekins or muffin tin with cooking spray and set aside.
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Add the olive oil to a medium non-stick sauté pan. Heat over medium heat and sauté the asparagus and sundried tomatoes for 8–10 minutes or until the asparagus begins to soften. If the asparagus is thick, add a few tablespoons of water to the sauté pan and cover for 5 minutes to steam, then continue sautéing until all the liquid is absorbed. Set aside to cool.
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In a medium bowl, whisk together the basil, egg substitute, milk, flour, salt, and pepper until smooth with no lumps.
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Divide the asparagus mixture evenly between the ramekins or muffin tins. Cups should be full.
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Carefully pour the egg mixture over the asparagus just to the top—do not overfill.
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Bake for 30 minutes or until the custards are puffed and just starting to brown.
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Remove from the oven and cool slightly. Turn the custards out of the ramekins or muffin tins and serve.
Nutrition facts
6 Servings
-
Serving Size
1 ramekin (or muffin)
- Amount per serving Calories 60
- % Daily value*
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Total Fat
1g
1%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 160mg 7%
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Total Carbohydrate
5g
2%
- Dietary Fiber 1g 4%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 9g
- Potassium 259mg 6%
Ingredients
nonstick cooking spray
1 whole
olive oil
1 tsp
asparagus (chopped, about 2 cups)
1 bunch
sun-dried tomatoes (chopped, not packed in oil)
2 tbsp
fresh basil (chopped)
1 tbsp
egg substitute
2 cup
skim milk
1/4 cup
flour
1 tbsp
salt
1/2 tsp
black pepper
1/4 tsp
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