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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. |
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| Ingredients: |
1.5 pounds asparagus
1/6 cup heavy cream
1/2 tablespoon butter
1/8 teaspoon dried marjoram
1/8 teaspoon dried oregano
5/8 oz Pecorino Romano cheese, grated
S & P
3 large eggs
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| Procedures: |
- Preheat oven to 350. Grease 6 4-ounce ramekins; line bottoms with parchment paper;
grease.
- Prepare vegetable steamer. Cover; heat to boiling. Reduce heat to maintain gentle simmer.
- Discard ends of asparagus.
Cut into 1" pieces; separate tips.
Steam half of tips 2 minutes or until bright green.
Transfer to bowl; set aside.
Steam remaining tips and stalks 8 minutes or until tender.
In blender, puree asparagus, cream, butter, herbs, Pecorino,1/2 t salt and 1/4 t pepper until smooth.
- In large bowl, whisk eggs with asparagus mixture until blended; divide among ramekins.
Pour hot water from steamer 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.
Garnish with asparagus tips.
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