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Asparagus Flans




Source of Recipe


chum recipes 101499 Gourmet April 1996


Recipe Link: http://www.lotsarecipes.com

List of Ingredients




2 lb Asparagus
2 tb Heavy cream
1/2 ts Dried tarragon; crumbled
1/4 c (1/2 stick) unsalted butter
-softened
1/4 c Freshly grated Parmesan
(about 3/4 ounce)
1/2 ts Salt
3 lg Eggs

Recipe



Preheat ovent o 350 degrees and butter six 3/4-cup souffle dishes or
custard cups. Line bottoms of dishes or cups with rounds of wax
paper and butter paper. Line a baking pan large enough to hold dishes
or cups with a double layer or kitchen towels.

Trim asparagus and cut off tips. Halve asparagus tips lengthwise and
cut stalks crosswise into 1-inch pieces. In a steamer rack set over
boiling water steam asparagus tips, covered, until crisp-tender,
about 1 minute. Transfer asparagus tips with a slotted spoon to a
colander and rinse under cold water to stop cooking. Drain tips well
and pat dry.

Steam asparagus stalks, covered, until tender but still bright green,
about 8 minutes. Transfer stalks with slotted spoon to paper towels
and pat dry well. In a blender puree stalks, cream, tarragon, 3
tablespoons butter, Parmesan and salt until smooth. In a bowl whisk
eggs until combined and add asparagus puree in a stream, whisking
until smooth.

Divide mixture among dishes or cups and put on towels in pan. Add
enough hot water to pan to reach halfway upsides of dishes or cups
and bake flans in lower third of oven 35 to 40 minutes, or until a
thin knife inserted in center comes out clean. Remove dishes or cups
from pan and cool on a rack 5 minutes.

In a small saucepan heat asparagus tips in remaining tablespoon butter
until heated through. Run knife around edges of dishes or cups and
inert flans onto 6 plates. Top flans with asparagus tips.