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.
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.
© Société des alcools du Québec, 2007
Enjoyed for its citrus note.
Light tasting beer, revealing a mildly sweet flavour with a hint of tartness and a dry finish.
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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