Asparagus Timbale:

1/2 pound asparagus, trimmed, cut into about 1/8 inch thickness

Unsalted butter

3 Tbsp. shallot, finely minced

1⁄2 cup Gruyere cheese, grated

Pinch white pepper

Pinch cayenne pepper

Pinch nutmeg, ground

Salt, to taste

2 cups heavy cream

3 whole eggs

3 egg yolks

Preheat oven to 325 degrees. Prepare a pot of boiling water, which will be used for the bain-marie.

Lightly butter 10 individual ramekins (3-4 oz. each). Prepare the asparagus by removing the end of each spear and slicing into 1/8 inch widths.

Fill a wide-bottomed saucepan with water and bring to a boil. Add the asparagus to the pot and steam for 3-5 minutes, or just short of “al dente” (cooked but still exhibiting resistance). Check doneness with a pairing knife.

Sweat the shallots in the butter until translucent — cooked but no color — and transfer to a mixing bowl when done.

Combine the grated Gruyere, white pepper, cayenne, nutmeg and salt with the sweated shallots and adjust the seasonings.

Warm the heavy cream in a pot and reserve. Beat the whole eggs and egg yolks until well mixed and combine with the heavy cream, and then combine with the shallot and seasoning mixture. Fold the asparagus into the custard mixture, and again check and adjust the seasoning.

Portion the custard mixture into the ramekins and set into a rimmed baking dish/bain-marie. Fill the bain-marie with the boiling water about 3/4 of the way up the top of the ramekins.

Place the bain-marie into the oven and place a piece of tin foil on top, (do not cover tightly or the steam will affect the cooking).

Cook for 25-30 minutes, or until the top of the custard is firm to the touch.

Remove from the oven, let sit for 5 minutes and then run a knife around the edge of the ramekins to loosen. Invert and unmold when ready to plate. Serves 10.

Sweet Corn Soubise

 8 ears white corn, kernel and milk

1⁄2 cup shallots, finely minced

2 cups white wine

4 cups vegetable stock

Heavy cream to taste

Salt and pepper to taste

Remove the kernels from the cobs and scrape the cobs with the back side of the knife to obtain the milk. Combine the white wine and shallots in a sauce pan and reduce over medium high heat until almost all of the liquid has evaporated. Be careful not to brown the shallots.

Add the vegetable stock and the corn kernels and cook until the kernels and tender, 30 minutes or so.

Adjust the texture and flavor with heavy cream. Adjust the seasoning with salt and pepper. Reserve warm if you plan to serve within the next hour, otherwise cool the soubise and refrigerate.

Foam Garnish

Ingredients:

2 cups milk

1 cup assorted mixed greens

Heat the milk to a simmer. Pour the heated milk into the blender and add the mixed greens and blend until thoroughly incorporated.Strain through a fine mesh strainer.While the strained liquid is still warm, whisk to form the foam.

Mixed Green Salad

 1⁄2 cup assorted mixed greens

1-2 Tbsp. asparagus, thinly sliced diagonally

Canola or grape seed oil

 Combine the mixed greens and sliced asparagus and coat with a small amount of the oil.

Assembly: Spoon about 1-2 oz. of Sweet Corn Soubise into a bowl. Top with one asparagus timbale. Spoon a large portion of hot foam onto the top of the timbale and top with the mixed green salad.