Recipe Servings: 4 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 30 minutes
1 lb Asparagus (fresh)
1 cup Whole Milk
½ cup Parmigiano Reggiano, finely grated
¼ cup Lucini® Premium Select Extra Virgin Olive Oil, plus oil for ramekins
½ tsp Salt
¼ tsp Nutmeg
Breadcrumbs to line the ramekins
Lucini® White Truffle Infused Premium Select Olive Oil
Wash the asparagus spears and trim away the fibrous white section at the bottom with a peeler, then boil in lightly salted water for about 10 minutes, or until they soften but retain some crispness. Remove them to a plate, and, as soon as they’re cool enough to handle cut them into inch-long lengths, setting the tips aside.
Preheat your oven to 375. Liberally oil four small ramekins and then coat the bottom with about a quarter inch of the breadcrumbs.
Divide the chopped asparagus stalks between the ramekins and place on top of the bread crumbs. Beat the milk, eggs, nutmeg, oil and grated cheese in a bowl until completely combined. Pour the mixture into the ramekins. Bake the mixture for about 10 minutes, then add the tips, sprinkling them over the top, and bake for another 20 minutes, or until it has firmed up throughout. Cool in the pan and then serve warm with a healthy drizzle of truffle oil.