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1
Trim asparagus and cut stalks diagonally into 1-inch lengths.
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2
Reserve tips separately.
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3
In a large, heavy skillet, cook asparagus and onion in 3 tablespoons of the butter over medium-low heat until asparagus is tender, about 20 minutes.
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4
Puree asparagus mixture in a food processor until very smooth.
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5
If after pureeing the mixture you still have tough fibers, pass the mixture through a fine-mesh sieve before proceeding.
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6
Preheat the oven to 325 degrees F and lightly coat the inside of 6 (1/2-cup) ramekins with the remaining tablespoon of butter.
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7
Transfer the pureed asparagus mixture to a mixing bowl and whisk in the eggs, heavy cream, cheese, 1 teaspoon tarragon, salt and pepper.
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8
Divide the asparagus mixture evenly among the prepared ramekins and place ramekins in a large baking pan.
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9
Add enough hot water to come halfway up the sides of the pan, and bake, uncovered, until flans are set, about 25 to 30 minutes.
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10
Transfer the ramekins to a wire rack to cool slightly.
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11
While flans are cooking, blanch the asparagus tips in a small saucepan of salted water until crisp-tender, about 3 minutes.
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12
Rinse under cool running water to keep from overcooking and set aside to drain.
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13
In a mixing bowl, whisk together the olive oil, lemon juice, chives, 2 teaspoons tarragon, lemon zest, Worcestershire Sauce, and salt and white pepper, to taste.
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14
Add the crabmeat and reserved asparagus tips and toss gently but thoroughly to combine.
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15
Reseason, if necessary.
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16
When the flans have cooled slightly, run the tip of a paring knife around the edge of each flan and turn flans out onto serving plates.
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17
Garnish each flan with some of the crabmeat mixture and serve immediately.
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18
Flans are equally delicious served hot, warm, or at room temperature.
