Anonymous Fri Oct 07 12:03:53 2005

7 oz. asparagus, blanched

heavy cream, as needed

1 egg

1 egg yolk

nutmeg, to taste

salt and pepper, to taste

6 chervil sprigs

Remove asparagus tips. Weigh tips; measure out equivalent amount of cream. Place cream in saucepan; reduce by two-thirds. Let cool. Add cream to asparagus stems. Place in blender or food processor; process until smooth. Strain through fine sieve. Beat eggs and egg yolks; stir into asparagus mixture. Season with salt and pepper. Pour into buttered molds; cook in water bath for 30 to 35 minutes. Remove molds from water; let stand 15 minutes before unmolding. Garnish each with 1 chervil sprig.