Fresh Asparagus Custard

Makes 6 servings

  • 1 cup sliced onion
  • 2 Tablespoons vegetable oil
  • 4 cups diagonally sliced fresh asparagus
  • 1 cup sliced mushrooms
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 1 teaspoon dried thyme, crushed
  • 5 eggs, beaten
  • 1/4 cup chicken broth or water
  • 1/2 cup crumbled matzos, optional

Sauté onions in oil until softened. Add asparagus and mushrooms; sauté until crisp-tender. Add seasonings and mix well. Divide vegetables into 6 oiled 6-ounce ramekins or custard cups. Mix broth into eggs. Pour egg mixture evenly over vegetables. If desired, sprinkle matzo over top. Bake at 350°F for 25 to 30 minutes or until knife blade inserted near center comes out clean.

Recipe courtesy of The National Honey Board.

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