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Asparagus Flan
2014-03-28
https://www.metro.ca/userfiles/image/recipes/flan-d-asperges-10033.jpg
PT25M
PT40M
PT1H05M
Preheat the oven at 350°F (175°C).Heat a pot of salted water over high heat. In the meantime, cut the asparagus heads about 2 inches (5 cm) from the top and reserve.When the water comes to a boil, cook the asparagus stems for 2 minutes and remove from the water.Add the heads in the boiling water and cook for 1 minute.Remove from the heat as well ans reserve.In the bowl of a food processor, blend the cooked asparagus stems with half of the heads and half of the chopped chives.Add the eggs, the tarragon and half of the cream.Season with salt and pepper and process completely.Butter 4 medium sized ramekins and pour the asparagus purée into them.Place the ramekins in a dripping pan and add some very hot water halfway up the height of the ramekins.Bake for about 30 minutes or until the flans have set.In the meantime, combine the shallot and white wine in a small saucepot.Heat on low intensity and let is reduce by half.Remove from the heat.Off the heat, whisk in the remaining cream and the lemon juice.Season to taste.Put the pot back on the heat at low intensity and let the sauce thicken slowly for a few seconds making sure you stir constantly.Remove from the heat and add the rest of the chives.Remove the asparagus flans from the oven and let them rest on a metal rack for about 15 minutes before unmoulding them.Place the flans on individual plates and garnish with the sauce and the reserved asparagus heads.
4
Zeste
0
0
0
0
4 cups (1 L) asparagus, peeled and washed
1 bunch of chives, finely chopped
2 large egg
1/2 tsp. (3 mL) fresh tarragon, chopped
2 Tbsp. (30 mL) 35 % cream
1 Tbsp. (15 mL) butter
1 pinch of salt and pepper
2 tsp. (10 mL) white wine
1 shallot, peeled and chopped
juice of 1/2 lemon
Asparagus Flan
4
servings
0:25
Preparation
0:40
COOKING
1:05
TOTAL TIME
Ingredients
-
4 cups
(1 L)asparagus, peeled and washed
-
1
bunch of chives, finely chopped
-
2
large egg
-
1/2 tsp.
(3 mL)fresh tarragon, chopped
-
2 Tbsp.
(30 mL)35 % cream
-
1 Tbsp.
(15 mL)butter
-
1
pinch of salt and pepper
-
2 tsp.
(10 mL)white wine
-
1
shallot, peeled and chopped
-
juice of 1/2 lemon
Preparation
Preheat the oven at 350°F (175°C).
Heat a pot of salted water over high heat. In the meantime, cut the asparagus heads about 2 inches (5 cm) from the top and reserve.
When the water comes to a boil, cook the asparagus stems for 2 minutes and remove from the water.
Add the heads in the boiling water and cook for 1 minute.
Remove from the heat as well ans reserve.
In the bowl of a food processor, blend the cooked asparagus stems with half of the heads and half of the chopped chives.
Add the eggs, the tarragon and half of the cream.
Season with salt and pepper and process completely.
Butter 4 medium sized ramekins and pour the asparagus purée into them.
Place the ramekins in a dripping pan and add some very hot water halfway up the height of the ramekins.
Bake for about 30 minutes or until the flans have set.
In the meantime, combine the shallot and white wine in a small saucepot.
Heat on low intensity and let is reduce by half.
Remove from the heat.
Off the heat, whisk in the remaining cream and the lemon juice.
Season to taste.
Put the pot back on the heat at low intensity and let the sauce thicken slowly for a few seconds making sure you stir constantly.
Remove from the heat and add the rest of the chives.
Remove the asparagus flans from the oven and let them rest on a metal rack for about 15 minutes before unmoulding them.
Place the flans on individual plates and garnish with the sauce and the reserved asparagus heads.
Source :
Zeste
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