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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.
4
2 Quebec asparagus 1 tomato 1 cup (250 mL) whipping cream 2 medium eggs 2 Tbsp. (30 mL) plain yogurt 1 pinch nutmeg butter
Asparagus-Broiled Tomato Crowns

Asparagus-Broiled Tomato Crowns

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    Quebec asparagus
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    ASPARAGUS

    ASPARAGUS

    $3.99 /lb

    PRODUCT OF ONTARIO CANADA No. 1 GRADE 8.80/kg

  • 1
    tomato
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    SEEDLESS CUCUMBER

    SEEDLESS CUCUMBER

    $0.99 ea. or/lb

    PRODUCT OF ONTARIO CANADA No. 1 GRADE 99¢ EA.

    SUNSET SWEET TOMATOES

    SUNSET SWEET TOMATOES

    $2.99 ea.

    283 g ZIMA OR ANGEL SWEET PRODUCT OF ONTARIO

  • 1 cup
    (250 mL)
    whipping cream
  • 2
    medium eggs
  • 2 Tbsp.
    (30 mL)
    plain yogurt
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    Save $1 When you buy Irresistibles multi-pack yogourt

    Expires on 31/05/2017
    metro-ca

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    SAVE UP TO $4.00
    ASTRO OR ACTIVIA YOGURT 12 X 100 g, 4 X 100 g, 2 X 150 g or 650 g OR GENERAL MILLS, KELLOGG'S OR QUAKER CEREAL 285 - 625 g

    ASTRO OR ACTIVIA YOGURT 12 X 100 g, 4 X 100 g, 2 X 150 g or 650 g OR GENERAL MILLS, KELLOGG'S OR QUAKER CEREAL 285 - 625 g

    $2.99 ea.

    SELECTED VARIETIES

    LIBERTÉ OR SOURCE YOGURT 500 - 650 g or MINIGO OR TUBES 6 - 8 X 60 g

    LIBERTÉ OR SOURCE YOGURT 500 - 650 g or MINIGO OR TUBES 6 - 8 X 60 g

    2 for $5.00

    SELECTED VARIETIES OR 2.99 EA.

    IÖGO NOMAD DRINKABLE YOGURT

    IÖGO NOMAD DRINKABLE YOGURT

    $0.99 ea.

    200 ml SELECTED VARIETIES

  • 1 pinch
    nutmeg

  • butter
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    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

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    SELECTED VARIETIES

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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