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Asparagus-Broiled Tomato Crowns https://www.metro.ca/userfiles/image/recipes/bourgade-asperge-tomates-grillees-4002.jpg PT25M PT45M PT1H20M
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.
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2 Quebec asparagus 1 tomato 1 cup (250 mL) whipping cream 2 medium eggs 2 Tbsp. (30 mL) plain yogurt 1 pinch nutmeg salt and pepper butter
Asparagus-Broiled Tomato Crowns

Asparagus-Broiled Tomato Crowns

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  • Gluten-free
4
servings
0:25
Preparation
0:45
COOKING
1:20
TOTAL TIME

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Ingredients

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  • 2
    Quebec asparagus
  • 1
    tomato
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    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    $1.69 ea. or /lb


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    283 g PRODUCT OF ONTARIO OR MEXICO


  • 1 cup
    (250 mL)
    whipping cream
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    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

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    425 - 500 ml SELECTED VARIETIES


  • 2
    medium eggs
  • 2 Tbsp.
    (30 mL)
    plain yogurt
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    DANONE ACTIVIA 12 X 100 G OR OÏKOS GREEK YOGURT 625 - 750 G

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    DANONE OÏKOS GREEK YOGURT 4 X 95 - 100 G OR DANINO DRINKABLE YOGURT 8 X 93 ML

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  • 1 pinch
    nutmeg

  • salt and pepper

  • butter
Imprimer ma sélection

Preparation

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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