Asparagus Flans
This recipe was in the April 2011 Good Housekeeping Mgazine. Looked fabulous and I will probably make it for Easter as well. It serves 12 so I cut it down by 1/3 to make 4 servings --will put the amounts I used in cutdown in BOLD. Anyhow it was delicious and very spring like and just a fun texture and side dish! I served it with roast chicken but with ham would be great as well.
3 pound(s) asparagus 1 lb
1/3 cup(s) heavy cream <2 T
1 tablespoon(s) margarine or butter 1 t
1/4 teaspoon(s) marjoram, dried DASH
1/4 teaspoon(s) oregano, dried DASH
1 1/4 ounce(s) (1/2 cup) Pecorino Romano cheese, grated 3 T
Salt
Pepper
6 large eggs 2 eggs
Preheat oven to 350 degrees F. Grease twelve 4-ounce ramekins; line bottoms with parchment paper; grease. I just folded the parchment into fourths and cut them all together --a little dab of butter on the paper will hold it onto the greased ramekin
Prepare vegetable steamer. Cover; heat to boiling. Reduce heat to maintain gentle simmer
Discard ends of asparagus. Cut into 1-inch 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, margarine, herbs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth.
In large bowl, whisk eggs with asparagus mixture until blended (as you can see I just did it in the blender)
divide among prepped ramekins.
Pour hot water from steamer into 18-inch by 12-inch roasting pan. Arrange ramekins in pan; water should come halfway up.
Bake flans 35 to 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.
3 pound(s) asparagus 1 lb
1/3 cup(s) heavy cream <2 T
1 tablespoon(s) margarine or butter 1 t
1/4 teaspoon(s) marjoram, dried DASH
1/4 teaspoon(s) oregano, dried DASH
1 1/4 ounce(s) (1/2 cup) Pecorino Romano cheese, grated 3 T
Salt
Pepper
6 large eggs 2 eggs
Preheat oven to 350 degrees F. Grease twelve 4-ounce ramekins; line bottoms with parchment paper; grease. I just folded the parchment into fourths and cut them all together --a little dab of butter on the paper will hold it onto the greased ramekin
Prepare vegetable steamer. Cover; heat to boiling. Reduce heat to maintain gentle simmer
Discard ends of asparagus. Cut into 1-inch 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, margarine, herbs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth.
In large bowl, whisk eggs with asparagus mixture until blended (as you can see I just did it in the blender)
divide among prepped ramekins.
Pour hot water from steamer into 18-inch by 12-inch roasting pan. Arrange ramekins in pan; water should come halfway up.
Bake flans 35 to 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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