These have been adapted from Stephanie Alexander’s “The Cook’s Companion”. I first recall having a dish similar to this at Paul Bocuse restaurant in the 1990's and then at a dinner hosted by Tony Tan years later.
The Thermomix is great for preparing the custards and then steaming them. You can cook them in a bain marie in the oven.
200g asparagus spears (weight after they have been
peeled and woody ends removed),
1 clove garlic
400 ml cream
1 teaspoon anise-flavoured liqueur
(Pernod, Ouzo, Anice), optional
Salt and white pepper
Peel the asparagus stalks (starting from just below the tip and going towards the base) and break off the hard part from the base of the stalks. Place 200g of prepared asparagus in Varoma tray and leave aside.
Place garlic clove in TMX bowl and grate for 20 seconds on speed 7. Add cream and cook for 15 minutes at Varoma temperature on speed 3, with TM basket over lid. During the last 5 minutes place Varoma in position and steam asparagus.
Once cooked cut asparagus into 5 cm pieces and add to TM bowl with eggs and liqueur. Blend for 45 seconds on speed 9. Season with salt and pepper.
Place into 6 greased dariole moulds or soufflé dishes and place these into Varoma.
Place 600 ml water into TM bowl and position Varoma on top. Steam for 30 minutes at Varoma temperature on speed 2. Carefully remove custards and allow to stand for 5 minutes before unmoulding.