|2 tbsp||(30 ml)||butter|
|1 clove||garlic, minced|
|1/2 lb||(250 g)||asparagus, cut into 1-inch/2.5 cm pieces|
|1 cup||(250 ml)||Canadian Cheddar cheese, shredded|
|1/3 cup||(75 ml)||milk|
|1/4 cup||(60 ml)||half and half (10%) cream|
|1 tbsp||(15 ml)||fresh chives, chopped|
|1/4 tsp||(1 ml)||each salt and pepper|
- Preheat oven to 400°F (200°C).
- In large skillet, melt butter over medium heat; sauté onion and garlic for 5 to 6 minutes or until golden. Add asparagus; sauté for about 3 minutes or just until bright green.
- Divide asparagus mixture and cheese evenly among six 1/2 cup (125 ml) ramekins; place ramekins in roasting pan. Whisk together eggs, milk, cream, chives, salt and pepper; divide evenly among ramekins.
- Pour enough boiling water into roasting pan to come halfway up sides of ramekins. Bake for about 30 minutes or until puffed and golden.