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Asparagus Flan 02

This Asparagus Flan 02 recipe uses Heavy Cream, Unsalted Butter Softened, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 stick
• 1/2 tsp
• 3 tbsp

Method (preview)

1. 1

   Preheat oven to 350F. and butter six 3/4-cup souffle dishes or custard cups.

2. 2

   Line a baking pan large enough to hold dishes or cups with a double layer of kitchen towels.

3. 3

   Steam asparagus stalks, covered, until tender but still bright green, about 8 minutes.

4. 4

   Transfer stalks with slotted spoon to paper towels and pat dry well.

5. 5

   In a blender puree stalks, cream, tarragon,

6. 6

   In a bowl whisk eggs until combined and add asparagus puree in a stream, whisking until smooth.

7. 7

   Divide mixture among dishes or cups and put on towels in pan.

8. 8

   Add enough hot water to pan to reach halfway up sides of dishes or cups and bake flans in lower third of oven 35 to 40 minutes, or until a thin knife inserted in center comes out clean.

9. 9

   Remove dishes or cups from pan and cool on a rack 5 minutes.

10. 10

    In a small saucepan heat asparagus tips in remaining tablespoon butter until heated through.

11. 11

    Top flans with asparagus tips.