Asparagus Flan (July 1997) Recipe Recipe

Name: Asparagus Flan (July 1997) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1 Separate asparagus tips ( about 2')
2
2.
3
Cook asparagus tips and rest of stalks in a little salted water for a few min.
4
They should be still hard.
5
Drain tips.
6
3, Cook the rest 5 min longer.
7
Drain.
8
Let cold.
9
Slice half of the stalks.
10
4.
11
Cook shallots in 1 Tablespoons butter till wilted.
12
Let cold
13
5.
14
Process the rest of the.
15
stalks ( not tips) along with the cooked shallots till they become a paste.
16
Add in tarragon, Large eggs, pepper salt and process to blend.
17
6.
18
Add in cream to food processor and process 1/2 a minute.
19
7.
20
Butter 6 ramekins and divide the sliced stalks among them.
21
8.
22
Pour the egg mix into the ramekins.
23
Place the ramekins in a pan with water and bake at 300 F for 40 min or possibly till hard.
24
9. meanwhile prepare the sauce:10.
25
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.
26
Check salt.
27
11.
28
Unmold the flans on individual plates, decorate with the tips and pour the sauce over the tips.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb Fresh asparagus, peeled, 1 x Shallot, minced, 2 Tbsp. Butter, 6 x Large eggs, and more.

Yes, Asparagus Flan (July 1997) Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus Flan (July 1997) Recipe

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