Wash, peel, and cut the asparagus into pieces. Sauté them with the garlic clove in a little unsalted butter for 10 minutes until golden. Season with salt and pepper.

Preheat the oven to 320°F (160°C).

Add the Parmesan cheese and heavy cream to the asparagus. Remove from heat, then mix in the egg yolks one at a time, stirring after each addition.

Strain the mixture through a fine sieve to remove any fibers, then divide it among crème brûlée ramekins.

Bake for 20 minutes. The custards should still be slightly jiggly when done.

Let cool. Just before serving, sprinkle a mixture of Parmesan and brown sugar over the tops and caramelize with a kitchen torch.

Enjoy!