Asparagus Custard Puff
From chefmeow 17 years agoIngredients
- 1 tablespoon butter shopping list
- 2 tablespoons minced garlic shopping list
- 1/2 pound sliced fresh mushrooms shopping list
- 1 teaspoon minced fresh rosemary shopping list
- 2 tablespoons pancetta chopped shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 6 ounces cream cheese shredded shopping list
- 8 slices white bread very thin and lightly toasted shopping list
- 24 fresh asparagus tips blanched shopping list
- 3 cups milk shopping list
- 6 eggs shopping list
- 1 teaspoon cayenne pepper shopping list
- 1/4 cup parmesan cheese shopping list
How to make it
- Heat butter in skillet then saute garlic until tender.
- Stir in mushrooms and saute until mushrooms give up liquid then reabsorb it.
- Stir in rosemary and pancetta then season with salt and pepper.
- Sprinkle cheese over 4 slices toasted bread to cover.
- Spoon mushroom mixture evenly over cheese on bread.
- Place 4 asparagus tips on each bread slice.
- Top each with another slice toasted bread to make sandwich.
- Cut each sandwich in half diagonally and arrange pinwheel style in round quiche dish.
- Combine milk, eggs, cayenne pepper and parmesan.
- Pour mixture over toast halves in baking dish.
- Cover and refrigerate overnight then bake at 350 for 40 minutes.
- Garnish with remaining warm blanched asparagus tips.
The Rating
Reviewed by 4 people-
Sounds fantastic!! Can't wait to try it! X0
auntybea in Vernon loved it
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It does sound incredible and I can't wait to try this!
bluewaterandsand in GAFFNEY loved it
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