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)
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*
-
Total Fat
1g
1%-
Saturated Fat
0g
0% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
160mg
7% -
Total Carbohydrate
5g
2%-
Dietary Fiber
1g
4% -
Total Sugars
3g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
9g
-
Potassium
259mg
6%