photo by Paulette Tavormina

“Use them before you lose them” is a fitting motto for these sentinels of spring. Steaming asparagus and then tossing them briefly with shallots and butter intensifies their flavor, making them sweet and buttery. Cracker meal takes the place of flour and makes the final dish just slightly custardy. Don’t be tempted to use only the tips, as the stalks are very flavorful. While we haven’t peeled the asparagus, feel free to do so if you like.

Ingredients (serves 6)

2 pounds asparagus, tough ends trimmed, cut into 2-inch lengths

4 tablespoons (1/2 stick) unsalted butter

3 large shallots, minced

3 green garlic stalks or scallions, thinly sliced

1 teaspoon salt

10 large eggs, lightly beaten

1/2 cup heavy cream

1/4 cup chopped fresh basil leaves

2 tablespoons minced fresh tarragon leaves

Pinch of cayenne pepper

1 1/2 cups (6 ounces) shredded Blaak cheese or other semi-hard cheese

1/2 cup cracker meal or crushed water crackers

Additional Information

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m


Preheat the oven to 350°F. Grease a shallow 6-cup glass or ceramic baking dish.

Place the asparagus in a steamer basket set over (not in) 1 inch of water in a skillet or saucepan. Bring the water to a boil, cover, and steam until the asparagus are crisp-tender, about 3 minutes. Remove the steamer basket from the pan.

In a large skillet, heat the butter over medium heat. Add the shallots and garlic stalks and cook, stirring frequently, until the shallots are tender, about 3 minutes. Add the asparagus, sprinkle with 1/2 teaspoon of the salt, and cook for 2 minutes.

In a large bowl, whisk together the eggs, cream, basil, tarragon, cayenne, and the remaining 1/2 teaspoon salt. Whisk in 1 1/4 cups of the cheese and the cracker meal. Fold in the asparagus mixture. Transfer to the casserole, sprinkle with the remaining 1/4 cup cheese, and bake for 25 to 30 minutes, or until the top is lightly browned and the center is just set.

For over 300 recipes from Beekman 1802, get your autographed copies of the Heirloom Cookbooks by clicking here


Simple, delicious, and classic. Each of the 100+ recipes in The Beekman 1802 Heirloom Cookbook have their roots in our families' history, with our own signature tweaks to make them our own. We hope you love our recipes as much as we do, and make them over and over again until they're your own heirlooms.
Cultivate a Better Life
by Josh and Brent

Reader Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Lisa Bennink

I was watching P. Allen Smith garden home on pbs. It was the turkey/rhubarb episode. My mom use to make a rhubarb sauce that we all loved. Very similar to the recipes minus the ginger. She would cook it with some water until an applesauce consistency. We would ear it over ice cream or just like applesauce. It had an added benefit. A natural tasty laxative without a lot a chemicals. For diabetics you can substitute stevia a natural alternative for sugar.