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Asparagus Watercress Timbales

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Preparation info
  • 8

    portions
    • Difficulty

      Easy

Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Timbales, molded vegetable custards, have the consistency of a quiche. Once asparagus has been cooked for a while, it might lose some of its bright green color—so we’ve added watercress, both for its rich color and for its peppery flavor.

Ingredients

  • 2 cups heavy or whipping cream
  • 5 eggs
  • ½ teaspoon</

Method

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the cream, eggs, mustard, Worcestershire, and Tabasco. Beat with a wire whisk until smooth.
  3. Add the cooked asparagus, watercress, Gruyère, and Parmesan, and mix well.
  4. Butter eight

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