A timbale is the name given to a soufflé-like dish made in a deep, straight sided mould or dish of the same name.
This is one of those recipes for asparagus that can be served hot or cold, and it makes a wonderful starter for a dinner party. As such, I have given quantities for six timbales here, but you can reduce this if you are cooking for fewer people.
- 1lb (500g) asparagus spears, chopped
- 1oz (30g butter)
- 1 medium onion, chopped
- 2 tbsp plain flour
- 3.5oz (100g) grated cheese
- 4 eggs, lightly beaten
- 1/2 vegetable stock cube
- pinch ground nutmeg
- Cook the asparagus by either boiling, steaming or microwaving it, until tender, and then drain well.
- Melt the butter in a frying pan (skillet) over a medium heat, then cook the onion for about 2 minutes or until it is soft. Stir in the flour and continue cooking for another minute. Then tip the contents of the pan into a large bowl.
- Pop the asparagus into a food processor or blender and whizz until it is smooth. Add it to the bowl, along with the grated cheese, eggs, stock cube and nutmeg. Mix it all together well.
- Pour the mixture into six greased timbale moulds. Cover each mould with foil and place them in a baking dish. Pour enough boiling water into the dish so that it reaches about half way up the sides of the moulds.
- Bake the asparagus timbales in a moderate oven (160 degrees Celsius or 325 degrees Fahrenheit) for about 45 minutes, or until set.
- Turn out the timbales carefully, and serve hot or cold.