Preparation: 20 – 25 minutes
Cook: 30 minutes
30g walnuts, lightly crushed
300g British asparagus
200g fresh British peas (shelled weight)
200ml whole milk
100g goat’s cheese, such as Capricorn
Sea salt and freshly ground black pepper
What to do
Preheat the oven to 200°C / gas 6.
Melt half the butter and use it to brush the inside of each ramekin dish. Sprinkle the walnuts into the dishes and tap around the edge so they stick to the butter. Arrange on a baking sheet and set aside.
Cut the asparagus into 1cm pieces, leaving the tips a little longer. Cook with the peas in plenty of boiling salted water until tender. Drain and, reserving the asparagus tips, puree the stems and peas to a coarse paste using a hand blender or food processor. Put to one side.
Melt the rest of the butter in a heavy-bottomed saucepan. Add the flour to make a roux and cook for a minute before whisking in the milk. Cook the sauce for a few minutes until thickened and remove from the heat.
Chop the goat’s cheese into cubes and stir through the sauce along with the pureed asparagus and peas. Season generously.
Separate the eggs carefully, tipping the yolks into the asparagus sauce and the whites into a really clean metal bowl. Stir the yolks through the sauce to
Whisk the egg whites until stiff and fluffy. Don’t over whisk as they will be too dry to fold through the asparagus sauce.
Take a large spoon of the egg white and stir it vigorously into the sauce, then pour the sauce into the bowl of eggs whites. Using a large metal spoon fold the sauce very, very gently through the egg whites.
Spoon the mixture very gently into the prepared ramekins, push the reserved tips gently into the top of the mixture and bake in the oven for 20 minutes. Try to resist opening the oven door while they are cooking as they will collapse.
Serve immediately with a simple green salad.
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