Asparagus Custard

• 1 tablespoon kosher salt
• 4 cups 1-inch pieces trimmed and peeled asparagus
• 1 tablespoon unsalted butter
• 1 medium sweet onion, cut into thin strips
• 7 large eggs
• 1 1/4 cups heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 1/2 tablespoons finely chopped fresh chives

1. Bring 2 quarts water and the salt to a boil in a 7- to 8-quart pot. Throw in the asparagus. Return the water to a boil and cook for 2 minutes. Drain the asparagus in a colander and let sit for 1 hour to remove excess water.
2. Position a rack in the middle of the oven. Preheat the oven to 450 degrees.
3. Melt the butter in a small nonstick pan. Add the onion. Cook over medium-low heat until the onion is soft and translucent. Remove from the heat.
4. In a large bowl, beat the eggs until blended. Beat in the heavy cream, cheese and chives. Mix the asparagus and onion with the heavy cream mixture. Pour into a 10-inch quiche pan. Place the pan on a cookie sheet to catch any spills. Bake for 35 minutes, or until the top is brown and puffed up and the custard has set.

kosher salt, unsalted butter, sweet onion, eggs, heavy cream, freshly grated parmesan cheese, fresh chives

Taken from www.epicurious.com/recipes/member/views/asparagus-custard-50182829 (may not work)