Union Station Farmers Market – Opens May 11th

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The Union Station Farmers Market is back! It kicks off Saturday, May 11th.  Chef Paul Reilly, from Beast + Bottle, shares what's new this year.  He also shared this amazing recipe:

Savory asparagus custard, radish and pea shoot salad

-1# asparagus

-1 spring onion, sliced

-2t green garlic minced

-chili flake

-4c heavy cream

-4 eggs

-boiling water

Saute asparagus then add spring onion, green garlic, and a light pinch chili flake.  After a couple minutes, add the heavy cream.  Bring to a boil and simmer for 10-15 min until tender.  In the meantime, whisk 3 eggs in a large bowl.  Blend asparagus cream mixture in vitamix, then pass through striainer.  While constantly whisking eggs, slowly add the strained asparagus cream mixture to the eggs.  Season to taste.  Spray  4oz ramekins with nonstick spray and pour 3oz asparagus cream into each ramekin.  Pour boiling water to fill 1" of a 400 hotel pan, put a 200 perforated hotel pan inside with the ramekins of custard.  Cover with foil and bake at 350* for 20-30 min until fully set, checking every couple of minutes.

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