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How to Make Savory Asparagus Custards
This recipe calls for spring asparagus, sun-dried tomatoes and fresh basil. When you only need a small amount of fresh herbs like basil, try buying fresh herbs in the tube at grocery store. They last for 3 months in the refrigerator and are sure to come in handy.
10 min prep time
6servings
1/6 of recipe
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Coat the ramekins or 6 cups in a muffin tin with cooking spray. Set aside.
- Add olive oil and cooking spray to a medium non-stick sauté pan over medium heat and sauté the asparagus and sun dried tomatoes for 8-10 minutes or until asparagus begins to soften. If asparagus is really thick, add a couple of Tbsps. of water to the pan and cover for 5 minutes to steam, then continue sautéing until all liquid is absorbed. Set aside to cool.
- Whisk together basil, egg substitute, skim milk, flour, salt and pepper until smooth with no lumps.
- Divide the asparagus mixture evenly among the six ramekins or muffin tins. Cups will be full.
- Carefully pour the egg mixture over the asparagus just to the top, do not overfill.
- Bake for 30 minutes or until the custards are puffed and just starting to brown.
- Remove from the oven and cool slightly. Then turn the custards out of the ramekins or muffin tins and serve.
Nutrition facts
6 Servings
-
Serving Size
1/6 of recipe
- Amount per serving Calories 65
-
Total Fat
1g
- Saturated Fat 0.1g
- Cholesterol 0mg
- Sodium 180mg
-
Total Carbohydrate
5g
- Dietary Fiber 1g
- Total Sugars 2g
- Protein 10g
- Potassium 265mg
Ingredients
ramekins (4-ounce (or a muffin tin if you don’t have ramekins))
6
nonstick cooking spray
1
olive oil
1 tsp
asparagus ((2 cups chopped))
1 bunch
sun-dried tomatoes (chopped, (not packed in oil))
2 tbsp
fresh basil (chopped)
1 tbsp
egg substitute
16 oz
skim milk
1/4 cup
flour
1 tbsp
salt ((optional))
1/2 tsp
black pepper
1/4 tsp
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