Asparagus Custard Puff
From chefmeow 17 years ago
- 40 minutes to make
- Serves 8
This is incredible. If you are an asparagus and cream cheese lover, you will love this. My Sunday School classmate has us over for lunch often and this is one of her specialities. I love it. Hope you do too.
Ingredients
- 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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