egg yolks in a heatproof bowl (or insert for a double
boiler) and whisk for 5 minutes or until doubled in size
and lightened in color. Slowly pour a few tablespoons
of the bacon cream into the yolks while whisking so the
eggs do not curdle. Set the bowl on top of a pot of
simmering water (or the base of the double boiler).
- Pour the rest of the bacon-infused cream into the
bowl over the pot of simmering water. Heat gently,
while stirring, until the mixture is thick and coats the
back of a spoon, about 7 minutes. Transfer the custard
to a clean bowl and set that bowl over a bowl of ice
water to cool the custard. When cool, place the custard
in the refrigerator to chill completely. For a fancy
presentation, transfer the custard to a piping bag, if
desired. Leave the custard in the refrigerator until
you’re ready to garnish the plates. (Note: The custard
can be made 2 days ahead and stored in an airtight
container in the refrigerator. Do not freeze.) - To make the asparagus puree, trim the woody
ends off the stalks and chop the asparagus into 1-inch
pieces. Place the asparagus in a pot of boiling water
and cook until tender, about 5 minutes (up to 7 minutes
for thicker asparagus). Drain well and place in a
blender. Add the remaining ¼ cup of heavy cream and
puree until smooth. Add salt to taste and set the puree
aside. (Note: The puree can be made up to 2 days
ahead and stored in an airtight container in the
refrigerator.)