Asparagus and Gruyere Custard


1 pound thin asparagus, trimmed and peeled
4 tablespoons salted butter, plus extra for casserole
1 small yellow onion, minced
2 tablespoons all-purpose flour
1-1/2 cups light cream
4 ounces Gruyere cheese, grated
1/2 teaspoon table salt
Freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
4 large eggs, beaten
Freshly grated nutmeg


Wash and trim asparagus. Cut into 1-inch lengths. Cook in boiling, salted water until tender, 3–4 minutes. Drain asparagus and submerge in ice water to stop cooking. Set aside.

Preheat oven to 350°. Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender, 6–8 minutes. Sprinkle flour on mixture and cook until it foams.

Gradually stir in cream and continue cooking until thickened.

Remove from heat and stir in cheese, salt, pepper, and lemon juice. Blend in beaten eggs.

Generously butter a round casserole or soufflé dish.

Gently blend asparagus into cheese mixture and pour into prepared dish. Sprinkle surface with nutmeg and bake 30–40 minutes or until the blade of a knife inserted in the center comes out clean.


Serves 4

Preparation Time

20 Minutes

Total Time

55 Minutes

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