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ASPARAGUS FLAN
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The
original recipe was taken from Good Housekeeping and was for 12 servings. Here, it has been halved.
It could be served hot or chilled. |
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| Ingredients: |
1.5 pounds asparagus
1/4 cup heavy cream
1/4 cup Mayo
1/2 tablespoon butter
1/8 teaspoon dried marjoram
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1/8 teaspoon dried oregano
1/3 cup Pecorino Romano cheese, grated
1/2 teaspoon Salt
1/4 teaspoon Pepper
3 large eggs
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| Procedures: |
Preheat oven to 350. Grease 6 4-ounce ramekins; line bottoms with parchment paper; grease.
Use 3 8 oz. packages Hanover steam-in-bag asparagus. Prepare as package directs. Cool.
In the food processor, puree asparagus, cream, mayo, butter, herbs, Pecorino, 1/2 t salt and 1/4 t pepper until smooth.
Add eggs and process until smooth. Divide among ramekins. Pour hot water into 18" x 12" roasting pan. Arrange ramekins in pan; water should come halfway up.
Bake flans 35-40 minutes or until knife inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove ramekins from pan; cool on rack 5 minutes.
Run thin-bladed knife around edges of ramekins. Invert onto serving plates.
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| Notes: |
2011-07-21: For a family dinner, this is going to be served chilled.
Instead of frozen asparagus, we used fresh which had to be microwaved, in batches, in 1/4 cup of water, for 15 minutes until thoroughly cooked.
Lyd also plans on inserting a single Parmesan Crisp into the top of each and serving with mayo.
2011-03-26: The first batch went well. It can be served warm, as a vegetable, though we'll probably serve it chilled on a lettuce leaf as a salad. We're going to substitute mayo for the heavy cream.
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