Asparagus Watercress Timbales

Name: Asparagus Watercress Timbales
Ingredients: ½ teaspoon Worcestershire sauce; Dash of Tabasco sauce; 2 cups Chopped cooked asparagus; ½ cup finely chopped watercress; ½ cup grated Gruyère cheese; 3 tablespoons grated Parmesan cheese; 2 cups heavy or whipping cream; 2 cups heavy or whipping cream; 5 eggs; ½ teaspoon dry mustard

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

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</

Side dish
Gluten-free

Method

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