Instructions: 1. Bring the chicken stock to a boil with the butter. Cut the asparagus in pieces. Set the tips aside. Add the asparagus. Cook for 8 min. Steam the asparagus heads for 3 min. Drain.

2. Puree the asparagus in a blender. In a bowl mix the cream with the eggs.

Add the asparagus to this mixture. Season with salt, pepper and nutmeg.

3. Preheat the oven (400 ).Butter the ramequins. Line the bottom of the ramequins with asparagus tips. Fill with the asparagus puree. Sit the ramequins in a roasting tin and pour in hot water to come half-way up the sides. Bake in the centre of the oven f or 25 min. or until set firm.

4. Make the coulis : put in a blender the tomatoes. Mix at high peed.

Season with salt and pepper.

5. Serve on individual plates with a coulis of tomatoes, cherry tomatoes and asparagus tips.

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