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Add a photoServings: 6
Ingredients
- 1 lb Fresh asparagus, peeled
- 1 x Shallot, minced
- 2 Tbsp. Butter
- 6 x Large eggs
- 6 Tbsp. Fresh cream Salt and white pepper, to taste
- 1 tsp Tarragon
- 1 x Shallot, finely minced
- 1 c. Dry white wine
- 1 tsp Tarragon
- 1/2 lb Butter Salt and white pepper, to taste
Directions
- 1 Separate asparagus tips ( about 2')
- 2. Cook asparagus tips and rest of stalks in a little salted water for a few min. They should be still hard. Drain tips.
- 3, Cook the rest 5 min longer. Drain. Let cold. Slice half of the stalks.
- 4. Cook shallots in 1 Tablespoons butter till wilted. Let cold
- 5. Process the rest of the. stalks ( not tips) along with the cooked shallots till they become a paste. Add in tarragon, Large eggs, pepper salt and process to blend.
- 6. Add in cream to food processor and process 1/2 a minute.
- 7. Butter 6 ramekins and divide the sliced stalks among them.
- 8. Pour the egg mix into the ramekins. Place the ramekins in a pan with water and bake at 300 F for 40 min or possibly till hard.
- 9. meanwhile prepare the sauce:10. Reduce the wine, with 1 teaspoon tarragon and white pepper to 1 Tablespoons Slowly start adding butter a teaspoon at a time whisking, over very low heat, till all the butter has been incorporated. Check salt.
- 11. Unmold the flans on individual plates, decorate with the tips and pour the sauce over the tips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 353 | |
| Calories from Fat 180 | 51% |
| Total Fat 20.14g | 25% |
| Saturated Fat 6.59g | 26% |
| Trans Fat 3.58g | |
| Cholesterol 220mg | 73% |
| Sodium 417mg | 17% |
| Potassium 279mg | 8% |
| Total Carbs 25.92g | 7% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.65g | 1% |
| Protein 10.62g | 17% |
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