Source: Bridget Batson and Caleb Jones, Claudine

This recipe was demonstrated for CUESA's Market to Table program on May 5, 2012.

Serves 6

INGREDIENTS

1 cup peas
1 bunch asparagus, chopped
3 eggs plus 1 egg yolk
¾ cup milk
¾ cup cream
¼ cup Parmesan cheese
2 tablespoons whole-grain mustard
2 tablespoons champagne vinegar
1 cup canola oil
2 heads Little Gem lettuce
⅛ cup chopped chives
⅛ cup chopped parsley
Maldon sea salt
Pepper 

PREPARATION

1.    Preheat the oven to 325˚F.

2.    Blanch the peas until very tender. While still warm, purée in a blender until smooth, adding hot water if needed. Season and set aside.

3.    In the same water, blanch the asparagus for a few minutes, or until the desired tenderness has been achieved; shock in ice water.

4.    In a separate bowl, whisk together the 3 eggs, milk, and cream until well combined. Add the cheese and pea purée; season to taste.

5.    Lightly coat 6 ramekins with non-stick cooking spray. Pour the custard into the ramekins, filling them ¾ of the way up. Place in a baking dish and fill it with boiling water ½ of the way up the ramekins. Cover tightly with foil and bake for 25 to 30 minutes, or until set.

6.    To make the dressing, in a blender combine the egg yolk, mustard, and vinegar. Blend and slowly drizzle in the canola oil until emulsified, adding cold water to thin if needed. Season to taste.

7.    In a bowl combine the asparagus, Little Gems, and herbs. Drizzle with the desired amount of dressing and season. 

8.    To serve, unmold the custards onto a plate and arrange the salad artfully around.