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Asparagus Flans
2018-03-15 09:14:56
Serves 6
Pure asparagus flavor lifted by the addition of tarragon. A favorite Easter meal recipe.
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Prep Time
30 min
Ingredients
- 2 pounds asparagus
- 2 tablespoons heavy cream
- 1/2 teaspoon dried tarragon, crumbled
- 1/4 cup unsalted butter, softened (2oz)
- 1/4 cup freshly grated Parmesan (1/2 oz)
- 1/2 teaspoon sea salt
- 3 large eggs
Instructions
- Preheat oven to 350F and butter six 3/4 cup (6oz) souffle cups or other similar molds.
- Line bottoms of molds with parchment paper circles and butter the paper.
- 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.
- Snap off the ends of the asparagus stalks, cut off tips and halve them lengthwise
- Peel stalks and cut them into one inch pieces..
- In a steamer rack, over simmering water, steam the halved asparagus tips, covered, until just crisp-tender, about one minute.
- Transfer tips to a colander and rinse under cold water to stop cooking.
- Drain tips and pat dry.
- Steam asparagus stalks covered, until tender but still bright green - about eight minutes.
- Transfer them to paper towels and pat dry.
- In a blender, puree stalks, cream, tarragon, 3 tablespoons butter, Parmesan and salt until smooth.
- In a bowl, whisk eggs until thoroughly combined, then add the puree in a stream, whisking until smooth.
- Divide mixture among your molds.and place them on the towels in the baking pan.
- Add enough hot water to come halfway up the sides of the molds and bake for 30-40 minutes.
- Remove the molds from the oven when a thin knife inserted into the center of flans comes out clean.
- Allow flans to cool for 5 minutes before unmolding them onto small plates
- In the meantime, heat the remaining butter in a small pan and gently warm the asparagus tips..
- Top the flans with the warm, buttered asparagus tips. Serve immediately.
Notes
- 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
Kitchen Detail https://lacuisineus.com/
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
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