Savory Asparagus Custards

Ingredients

• Nonstick cooking spray
• 5 ml (1 tsp) olive oil
• 1 bunch asparagus, chopped (about 2 cups)
• 30 ml (2 tbsp) sun-dried tomatoes, chopped, not packed in oil
• 15 ml (1 tbsp) chopped fresh basil
• 473 ml (2 cups) egg substitute
• 60 ml (1/4 cup) skim milk
• 15 g (1 tbsp) all-purpose flour
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Method

1. Heat the oven to 180 C (350 F). Lightly coat six 115 ml (4 oz) ramekins, or six cups of a muffin tin, with cooking spray.
2. Warm the olive oil in a medium nonstick saute pan over medium heat. Add the asparagus and sun-dried tomatoes and cook for 8 to 10 minutes, until the asparagus begins to soften. If the stalks are thick, add a splash of water, cover for about 5 minutes to steam, then uncover and cook until the liquid evaporates. Let cool slightly.
3. In a bowl, whisk the basil, egg substitute, milk, flour, salt and pepper until smooth and lump-free.
4. Divide the asparagus mixture among the ramekins. Pour over the egg mixture, filling just to the top without overflowing.
5. Bake for about 30 minutes, until puffed and just beginning to brown. Cool briefly, then turn out and serve warm.