healthy

Parmesan Steamed Egg Custard with Asparagus and Peas

Snixy Kitchen recipe - Gluten-free

Ingredients

Quantities are shown as originally provided.

4 large eggs
1 cup vegetable broth (chicken broth, or if you're feeling ambitious, parmesan pea broth)
1/4 cup freshly grated parmesan cheese
2 spears of asparagus (thinly sliced diagonally)
2-3 tablespoons English peas (from about 8-10 pea pods)
½ teaspoon kosher salt (plus another pinch)
Pinch pepper
1 green onion (cut into thin strips)
Optional: 1 strip of shaved asparagus (cut into thin strips)
Optional: 1 teaspoon sesame oil

1
Place a steamer rack inside a large pot and add about an inch of water so that the water is just below the rack. Bring the water to boil over medium high heat. Reduce to a simmer.
2
In a medium bowl, gently whisk egg in one direction to avoid making air bubbles. Tip: I use a fork and a chopstick to gently mix the egg.
3
Let the whisked eggs slowly pour through a fine metal sieve into another bowl.
4
Slowly pour the broth into the mixed eggs and gently stir to combine. Add the parmesan cheese and half of the salt and stir to combine.
5
Toss the asparagus and peas in the other 1/4-teaspoon of salt and a pinch of pepper then line four 6-ounce ramekins with a layer of vegetables.
6
Pour the egg mixture over the vegetables and use a spoon to scoop off any bubbles (or you'll end up with little bubble craters on top of your smooth eggs).
7
Cover the ramekins with foil and set them in the prepared pot with the lid on for 12-14 minutes, until set.
8
Serve with 1 splash of sesame oil, and garnish with bit of green onion and shaved asparagus.