Ingredients

2 1/2 oz Parmigiano-Reggiano, coarsely grated (1 1/4 cups)

1 cup heavy cream

1/2 cup whole milk

1 whole large egg

2 large egg yolks

1/8 teaspoon salt

Pinch of white pepper

For soup

• 1 large leek (white and pale green parts only), finely chopped (1 1/4 cups)
• 1/2 cup finely chopped shallot
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• 2 tablespoons unsalted butter
• 2 1/2 lb asparagus, trimmed and cut into 1 1/2-inch pieces
• 3 1/2 cups low-sodium chicken broth
• 1 1/2 cups water
• 1/4 cup heavy cream

• Garnish: Parmigiano-Reggiano curls, shaved from a wedge with a vegetable peeler
• Special equipment: 6 (2-oz) ramekins

Description

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