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EatSmarter exclusive recipe

Light Asparagus Broth

with Egg Custard

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Light Asparagus Broth

Light Asparagus Broth - An ideal starter during asparagus season

1 hr
1 serving contains
(Percentage of daily recommendation)
Calorie97 kcal(5 %)
Protein6 g(6 %)
Fat6 g(5 %)
Carbohydrates3 g(2 %)
Sugar added1 g(4 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(8 %)
Folate63 μg(21 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C11 mg(12 %)
Potassium186 mg(5 %)
Calcium59 mg(6 %)
Magnesium20 mg(7 %)
Iron1.3 mg(9 %)
Iodine9 μg(5 %)
Zinc0.7 mg(10 %)
Saturated fatty acids1.4 g
Uric acid33 mg
Cholesterol119 mg
Recipe development: EAT SMARTER


for 4 servings
3 tablespoons
½ bunch
1 ¾ pints
4 ⅖ pounds
white Asparagus
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Kitchen utensils

2 Pots, 1 Small baking dish, 1 deep Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Brush, 1 Immersion blender, 1 Kitchen towel, 1 Sieve, 1 Roasting pan, 1 Oven rack

Preparation steps

Step 1/9
Light Asparagus Broth preparation step 1

In a deep bowl, combine eggs and soy creamer, season with salt and pepper, and puree until smooth with an immersion blender.

Step 2/9
Light Asparagus Broth preparation step 2

Rinse parsley, shake dry, pluck leaves and coarsely chop. Add to egg mixture.

Step 3/9
Light Asparagus Broth preparation step 3

Brush a small baking dish (about 250 ml or approximately 1 cup) with a little oil. Pour in egg mixture. Place baking dish in a roasting pan and add enough hot water to pan to come 1-2 cm (approximately 1/2 - 3/4 inch) up sides of baking dish. Bake in preheated oven at 150°C (fan not recommended, gas mark 1-2) (approximately 300°F) until custard has set but is still jiggly in center, about 40 minutes.

Step 4/9
Light Asparagus Broth preparation step 4

Meanwhile, combine chicken broth with 500 ml (approximately 2 cups) water in a pot. Rinse and dry asparagus, then trim woody ends and peel outer layer of stalks. Add asparagus trimmings to the broth. Bring to a boil, then simmer over medium heat for 10 minutes. Remove pot from heat and let stand to allow flavor to develop, about 30 minutes.

Step 5/9
Light Asparagus Broth preparation step 5

Remove baking dish from the water bath; let cool on a rack until custard feels firm to the touch. 

Step 6/9
Light Asparagus Broth preparation step 6

Meanwhile, slice off tips from 12 asparagus stalks. (Reserve remaining asparagus for another use, such as in a salad.)

Step 7/9
Light Asparagus Broth preparation step 7

Cook asparagus tips in a pot of boiling water that has been seasoned lightly with salt and sugar until crisp-tender, 3-5 minutes. Drain asparagus, reserving cooking water. Rinse asparagus in cold water and drain well.

Step 8/9
Light Asparagus Broth preparation step 8

Line a sieve with a clean kitchen towel. Pour asparagus-flavored chicken broth through sieve into another pot. Add asparagus cooking water as well; keep warm.

Step 9/9
Light Asparagus Broth preparation step 9

Run a sharp knife around the edges of the egg custard to loosen from baking dish, then invert onto a work surface. Cut into 1 cm (approximately 1/2-inch) cubes. Add warm custard cubes and the asparagus tips to the broth. Serve soup immediately in warmed soup plates.

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