Asparagus & Potato Timbales

Vegetarian
Make 4-6 servings depending on mould sizes (175ml/6oz or 150ml/4oz)
We like these as a light lunch and if you want to make them really luscious add about 100g (4oz) of gruyere or gouda or any string - when melted- cheese in to the potato mix

1 quantity asparagus stock vegetables (approximately 300g (10oz) left when stock strained off
4 tablespoons/ 60g creme fraiche or thick yoghurt
2 medium eggs
450g (1lb) mashed new potatoes
1 spring onion (scallion)
pinch of freshly grated nutmeg
salt and freshly ground pepper for seasoning
1/2 teaspoon chopped fresh thyme
1/2 teaspoon grated mace or nutmeg
Butter for greasing ramekin moulds or line with muffin papers

Mix the mashed potatoes and asparagus stock vegetables together. Beat the eggs, creme fraiche, thyme, mace and seasoning together. Snip in the spring onion. Add the egg mix to the potato mix. Beat well together.
Spoon the resulting mixture into lined or greased ramekin moulds and place dishes in a bain marie (roasting tray half filled with boiling water). Place in a preheated oven at 375ºF. 190ºC, Gas Mark 5, Moderately hot oven. Bake for 25 minutes. To serve – remove from oven and ramekins serve with a little more grated nutmeg over the top.