Cut off the tough ends of the asparagus stalks (about 2 inches). Peel the asparagus. Boil the asparagus in salted water for 5 minutes. Drain and let cool.Chop each stalk into 2- or 3-inch pieces.
Saute the bacon in a nonstick frying pan till crisp. Drain on a paper towel.
Combine the eggs, milk, cream, and half of the chervil. Season with salt and pepper. Preheat the oven to 350 degrees. Pour the egg mixture in a 9-inch pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15 to 20 minutes, till the custard is set but not dried out. Serve immediately, decorated with the rest of the chervil.
N.B.If you don't want to use bacon, you can replace it with crabmeat, fresh or canned.
Parsley or chives can be used as an alternative to chervil.
Reprinted with permission from ©Mireille Guiliano, French Women Don't Get Fat, published by Vintage
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