Fresh Asparagus Custard

Fresh Asparagus Custard

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.

Yield: 6 servings

Nutritional Information

  • Calories: 165
  • Fat Total: 9 g
  • Protein: 10 g
  • Cholesterol: 178 mg
  • Carbohydrates: 12 g
  • Sodium: 269 mg
  • Dietary Fiber: 2 g
  • Calories from Fat: 49%

Ingredients

  • 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

Directions

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.