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Blend asparagus (no tips) with milk, chicken bouillon, cooking water, eggs and parmesan cheese. Season with salt, pepper and nutmeg. Transfer to a greased mold and bake in a preheated oven to 350°F (180°) over hot water for approximately 40 – 45 minutes.
Remove from oven, cool for 10 minutes and invert onto platter.
Garnish with asparagus tips and pour butter sauce over.
Butter Sauce:
Melt butter and remove from heat. Do not allow the butter to boil. Remove from heat and add parmesan cheese and lemon drops. |
