Asparagus Flan

Preparation is easy

Preparation time is 50 minutes

Yield: 6 servings

Ingredients

• 2 pounds asparagus (1 kilogram)
• 2 tablespoons heavy cream (30 milliliters)
• 1/2 teaspoon dried tarragon, crumbled (5 millilitres)
• 1/4 cup unsalted butter, softened (1 ounce)
• 1/4 cup freshly grated Parmesan (about 3/4 ounce)
• 1/2 teaspoon salt
• 3 large eggs

Directions

1. Preheat oven to 350°F.
2. Butter six ramekins. Line the bottoms of the ramekins with rounds of wax paper.
3. Line a baking pan large enough to the ramekins with a double layer of kitchen towels.
4. Trim the asparagus and cut off the tips.
5. Halve the asparagus tips lengthwise and cut the stalks crosswise into 1-inch pieces.
6. In a steamer set over boiling water, steam the asparagus tips, covered, until crisp-tender, about 1 minute.
7. Transfer the asparagus tips with a slotted spoon to a colander and rinse under cold water to refresh.
8. Drain the tips well and pat dry.
9. Steam the asparagus stalks, covered, until tender but still bright green, about 8 minutes.
10. Transfer the stalks with slotted spoon to paper towels and pat dry.
11. In a blender, purée the stalks, cream, tarragon, 3 tablespoons of butter, Parmesan, and salt until smooth.
12. In a bowl whisk eggs until combined and add the asparagus purée in a stream, whisking until smooth.
13. Divide the mixture among the ramekins and them on the towels in pan.
14. Add enough hot water to the pan to reach halfway up sides of the ramekins.
15. Bake the flans in the lower third of the oven for 35 to 40 minutes, or until a thin knife inserted in center comes out clean.
16. Remove the ramekins the from pan and cool on a rack for 5 minutes.
17. In a small saucepan heat the asparagus tips in the remaining tablespoon of butter until heated through.
18. Run a knife around the edges of the ramekins and invert the flans onto 6 plates.
19. Top them with the asparagus tips.