An asparagus recipe for gourmets:
Peel the asparagus spears starting under the head, cut off woody ends and cook over steam or possibly in a little salted water until just tender. Drain, cool and cut into slices.
Cut the tomatoes diagonally in half, remove the seeds and cut into small cubes.
Mix milk, half cream, eggs, salt, pepper and nutmeg.
Generously butter the cups or serving dishes. Spread asparagus and tomatoes evenly. Pour the egg milk over it and cover the cups with aluminum foil.
Place the ramekins in a wide frying pan and add enough water so that the ramequins are 2/3 in the water bath. Put the lid of the frying pan on. Let the water boil and cook the ramequins for twelve to fifteen minutes before they reach the boiling point, the quantity should be set. Enjoy hot or lukewarm.
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