Asparagus-Broiled Tomato Crowns

Asparagus-Broiled Tomato Crowns
  • 4 servings
  • 0:25 Preparation
  • 0:45 Cooking
  • 1:20 Total Time


Add all
  • 2

    Quebec asparagus

  • 1


  • 1 cup
    (250 mL)

    whipping cream

  • 2

    medium eggs

  • 2 Tbsp.
    (30 mL)

    plain yogurt

  • 1 pinch


  • salt and pepper

  • butter


Preheat oven to 190 °C (375 °F).

Peel asparagus and cut into 3 equal pieces.

Quarter and seed tomato. Broil 4 min. Remove skin.

Cook asparagus in boiling salted water for 7-8 min. until just tender-crisp. Drain.

In a food processor, combine asparagus stalks (not the tips), tomato, cream, eggs, yogurt, nutmeg salt and pepper.

Butter 4 21/2-in (6-cm) ramekins.

Cut asparagus tips in 2 lengthways. Line the ramekins with the cut tips standing cut side facing out. Divide the mixture among the ramekins, reserving some for the garnish.

Place the ramekins in a pan of boiling hot water and bake 30 min.

Cool 10 min. To unmould, run a knife gently between the mould and the asparagus tips, and turn crowns out onto four plates. Garnish with a drizzle of reserved mixture.

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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