May 23, 2019 - Written by: Nancy Pollard
Read Time: 1 Minute
Asparagus Flans
Serves 6
Pure asparagus flavor lifted by the addition of tarragon. A favorite Easter meal recipe.
Prep Time
30 min
Prep Time
30 min
  1. 2 pounds asparagus
  2. 2 tablespoons heavy cream
  3. 1/2 teaspoon dried tarragon, crumbled
  4. 1/4 cup unsalted butter, softened (2oz)
  5. 1/4 cup freshly grated Parmesan (1/2 oz)
  6. 1/2 teaspoon sea salt
  7. 3 large eggs
  1. Preheat oven to 350F and butter six 3/4 cup (6oz) souffle cups or other similar molds.
  2. Line bottoms of molds with parchment paper circles and butter the paper.
  3. In a baking dish large enough to hold the six molds, place a double layer of kitchen towels. This will keep the molds from floating.
  4. Snap off the ends of the asparagus stalks, cut off tips and halve them lengthwise
  5. Peel stalks and cut them into one inch pieces..
  6. In a steamer rack, over simmering water, steam the halved asparagus tips, covered, until just crisp-tender, about one minute.
  7. Transfer tips to a colander and rinse under cold water to stop cooking.
  8. Drain tips and pat dry.
  9. Steam asparagus stalks covered, until tender but still bright green - about eight minutes.
  10. Transfer them to paper towels and pat dry.
  11. In a blender, puree stalks, cream, tarragon, 3 tablespoons butter, Parmesan and salt until smooth.
  12. In a bowl, whisk eggs until thoroughly combined, then add the puree in a stream, whisking until smooth.
  13. Divide mixture among your molds.and place them on the towels in the baking pan.
  14. Add enough hot water to come halfway up the sides of the molds and bake for 30-40 minutes.
  15. Remove the molds from the oven when a thin knife inserted into the center of flans comes out clean.
  16. Allow flans to cool for 5 minutes before unmolding them onto small plates
  17. In the meantime, heat the remaining butter in a small pan and gently warm the asparagus tips..
  18. Top the flans with the warm, buttered asparagus tips. Serve immediately.
  1. I found that the kitchen towels were not needed with my Pillivuyt porcelain molds as they did not float. Ceramic or silicone molds will give you a creamier edge than metal ones. You can make these ahead and them reheat them gently in a water bath.
Adapted from Gourmet Magazine April 1996
Adapted from Gourmet Magazine April 1996
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