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Asparagus Flan (Adapted from a back-issue of Gourmet Magazine)

A fabulous flan!

Category:  APPETIZERS  - 


For 6 people ()


  • 0.5 teaspoon(s) fresh tarragon, finely minced
  • 0.5 teaspoon(s) sea salt
  • 0.25 cup(s) freshly grated parmesan
  • 0.25 cup(s) unsalted butter, softened
  • 2 pound(s) fresh asparagus
  • 2 tablespoon(s) heavy cream
  • 3 large eggs

Asparagus Flan (Adapted from a back-issue of Gourmet Magazine) Directions

Preheat oven to 350 and butter six 3/4 Cup souffle dishes, ramekins or custard cups.

Trim asparagus and cut off tips and set them aside. Halve the asparagus tips lengthwise and cut stalks into 1" pieces.

Steam tips and stalk pieces separately. (Tips take about a minute, and the stalks about 5-8 minutes.) Pat them both dry separately.

Purée stalks, cream, tarragon, 3Tlbs butter, parmesan, and salt in blender or food processor.

Whisk eggs together in a mixing bowl and add puree, whisking until thoroughly combined.

Divide mixture among cups. Place in a pan large enough to hold all six cups, and add enough water to come at least halfway up the sides. Bake for about 30-40 minutes. (Check with a knife at 30 minutes - when it comes out clean, they are ready.) Allow to cool.

In a small saucepan, heat remaining butter gently and fold in tips. Run a knife around flan containers, and invert the flans onto small plates. Top with tips and butter.

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