Timbale D'Asperges

My first foray into Mastering the Art of French Cooking, a pristine copy of which I recently picked up for $1 at my local thrift store. I served the timbale with meaty chunks of portobello mushroom and sauce Mornay. I certainly plan to use a timbale as a first course-- probably paired with a little salad-- at a dinner party. But, it was great as a main dish for just Kenneth and me on the back porch, eating, chatting, and watching the bats flip through the air.