Serves 4

2 bunches asparagus
450ml cream
20g butter
2 tsp olive oil
salt and pepper
4 eggs, lightly beaten
2 tbsp finely grated parmesan cheese
2 tbsp finely chopped garlic chives
vegetable oil for greasing baking dish
200g blue swimmer crab meat
baby herbs for salad
extra virgin olive oil

Preheat oven to 170°C

Finely slice the asparagus, reserving 12 tips for garnish. Place in a saucepan with cream, butter and oil. Season well. Simmer for 15 minutes. Remove and cool slightly, then stir in beaten eggs and parmesan. Using a stick blender, blitz until the asparagus is finely chopped. Stir in the chopped garlic chives.

Pour into 4 lightly oiled individual petit pots or one large soufflé dish. Place in a  water bath and cook for 20-30 minutes, depending on whether you used one or individual baking dishes. The custard should be quite firm. Set aside and keep warm. 
Garnish with the steamed reserved asparagus tips.

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