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Asparagus with Parmesan Custards

Serves 4


  • 1 clove garlic, crushed
  • 80g Australian parmesan, finely grated
  • 500ml Australian cream
  • 1 sprig rosemary
  • pinch of white pepper
  • 4 eggs
  • 2 bunches asparagus (baby asparagus if available)
  • truffle oil, optional
Download Recipe (PDF)


  1. 1. Place the garlic, parmesan, cream, rosemary and a pinch of white pepper in a saucepan. Slowly bring to the boil, stirring to dissolve the parmesan. Cool slightly.
  2. 2. Beat eggs with a wooden spoon in a large jug. Strain the warm parmesan mixture and pour over the eggs, stirring continuously.
  3. 3. Pour the mixture into 4 buttered, 1 cup capacity ramekins and place in a baking dish. Pour water into baking dish, allowing it to come half way up the sides of the ramekins. Bake at 160oC for 45 minutes or until set. Allow to cool and refrigerate overnight.
  4. 4. Bring a saucepan of water to the boil. Add the asparagus and cook for 3 minutes or until tender. Serve the asparagus with the custards drizzled with truffle oil if desired


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