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Ingredients
- 2 lb asparagus
- 2 Tbsp. heavy cream
- 1/2 tsp dry tarragon, crumbled
- 1/4 c. unsalted butter, softened
- 1/4 c. freshly grated parmesan cheese
- 1/2 tsp salt
- 3 lrg egg
Directions
- Preheat oven to 350 F.Butter six ramekins. Line the bottoms of the ramekins with rounds of wax paper. Line a baking pan large sufficient to the ramekins with a double layer of kitchen towels.
- Trim the asparagus and cut off the tips. Halve the asparagus tips lengthwise and cut the stalks crosswise into 1-inch pcs. In a steamer set over boiling water, steam the asparagus tips, covered, till crisp-tender, about 1 minute. Transfer the asparagus tips with a slotted spoon to a colander and rinse under cool water to refresh. Drain the tips well and pat dry.
- Steam the asparagus stalks, covered, till tender but still bright green, about 8 min. Transfer the stalks with slotted spoon to paper towels and pat dry. In a blender, puree the stalks, cream, tarragon, 3 Tbsp. of butter, Parmesan, and salt till smooth. In a bowl whisk Large eggs till combined and add in the asparagus puree in a stream, whisking till smooth.
- Divide the mix among the ramekins and them on the towels in pan. Add in sufficient warm water to the pan to reach halfway up sides of the ramekins. Bake the flans in the lower third of the oven for 35 to 40 min, or possibly till a thin knife inserted in center comes out clean. Remove the ramekins the from pan and cold on a rack for 5 min.
- In a small saucepan heat the asparagus tips in the remaining Tbsp. of butter till heated through. Run a knife around the edges of the ramekins and invert the flans onto 6 plates. Top them with the asparagus tips.
- Preparation time is 50 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 154 | |
| Calories from Fat 117 | 76% |
| Total Fat 13.26g | 17% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 297mg | 12% |
| Potassium 208mg | 6% |
| Total Carbs 3.64g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.74g | 1% |
| Protein 6.66g | 11% |
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