[Modernist Cuisine] Asparagus Royale (6•241)

[Anonymous Modernist 15843]

I made Asparagus Royale tonight from 4 - 94. I don't have a combi oven, so used the instructions for cooking in a bath (176 degrees for 30 minutes). The end result tasted really great, but didn't look nearly as nice as the one in the cookbook. It came out two different colors... the top very green (like the photo), but the bottom was an off yellow color. Tasted fine, but looked weird. Why would this have happened?

When it says to cook in a bath (covered with plastic wrap), does that mean fully submerged, partially submerged, or sitting above the water? Mine were partially submerged, which I'm thinking was the cause for changing the color. Any help would be much appreciated. Thanks!

[Sam Fahey-Burke]

Hi sstatser,

The water level needs to be at the same height as the top of the custard in the mold. I recommend putting the custards on a cooling rack (or something similar), which will allow water to circulate underneath them.

Hope that helps!