Tartra D'Asparagi (Asparagus Flans)
La Contea
Tartra D'Asparagi (Asparagus Flans)
La Contea
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1 pound asparagus 1 medium onion 3 tablespoon unsalted butter extra virgin olive oil for coating ramekins 3 large eggs 1 1/2 cups heavy cream 3/4 cup whole milk 1/3 cup freshly grated Parmigiano Reggiano cheese (about 1 ounce) 1 teaspoon finely chopped fresh sage laves 1 teaspoon finely chopped fresh rosemary leaves 1/2 teaspoon salt, or to taste 1 a pinch freshly grated nutmeg Directions: Trim asparagus and cut stalks diagonally into 1 inch pieces, reserving tips separately. Finely chop onion. In a 10 to 12 inch heavy skillet, cook asparagus (except tips) and onion in butter over moderately low heat, stirring occasionally, until asparagus is tender, about 20 minutes. In a food processor, puree mixture. Preheat oven to 325 350°F and lightly coat insides of eight 1/2 cup ramekins with oil. In a large bowl, whisk together asparagus puree, remaining ingredients (except asparagus tips), and pepper to taste just until combined well. Divide custard among ramekins. Arrange ramekins in a large baking pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake flans, uncovered, in middle of oven 50 minutes, or until set. Remove ramekins from baking pan and let stand 5 minutes. While flans are standing, in a small saucepan of boiling salted water, cook reserved asparagus tips until crisp tender, about 3 minutes, and drain in a sieve. Rinse tips under cold water to stop cooking and pat dry with paper towels. Run a thin knife around inside of ramekins and invert each flan onto a small plate. Garnish flans with asparagus tips. Serves 8.
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