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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 egg 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
  • 1 cup
    (250 mL)
    whipping cream
  • 2
    medium egg
  • 2 Tbsp.
    (30 mL)
    plain yogurt
  • 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

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