ASPARAGUS PUFF - Artisan Farmer Markets
March 28, 2016


Ingredients per ramekin

  • 1 Egg Beaten 2 SlicesBread Cubed
  • 2 Asparagus Spears Chopped 1/4” Salt & pepper to taste
  • 1/3 Cup Grated Gruyere Cheese or Cheddar Cheese
  • 1/2 cup Milk or Creamo

Fill to top of ramekin


  • Heat oven to 350
  • Sprinkle cheese on bottom of dish
  • Mix bread and Asparagus together and fill ramekin to the top
  • Mix in S&P with milk and fill ramekin to the top – leave to soak for 1 hour or over night
  • Sprinkle the top with lots of cheese
  • Put ramekins on baking tray
  • Bake until puffed aprox 30 – 40 minutes
  • You can turn the grill on briefly to bubble cheese at last minute BUT TAKE CARE

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