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1
Preheat oven to 350 F.Butter six ramekins.
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2
Line the bottoms of the ramekins with rounds of wax paper.
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3
Line a baking pan large sufficient to the ramekins with a double layer of kitchen towels.
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4
Trim the asparagus and cut off the tips.
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5
Halve the asparagus tips lengthwise and cut the stalks crosswise into 1-inch pcs.
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6
In a steamer set over boiling water, steam the asparagus tips, covered, till crisp-tender, about 1 minute.
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7
Transfer the asparagus tips with a slotted spoon to a colander and rinse under cool water to refresh.
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8
Drain the tips well and pat dry.
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9
Steam the asparagus stalks, covered, till tender but still bright green, about 8 min.
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10
Transfer the stalks with slotted spoon to paper towels and pat dry.
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11
In a blender, puree the stalks, cream, tarragon, 3 Tbsp.
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12
of butter, Parmesan, and salt till smooth.
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13
In a bowl whisk Large eggs till combined and add in the asparagus puree in a stream, whisking till smooth.
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14
Divide the mix among the ramekins and them on the towels in pan.
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15
Add in sufficient warm water to the pan to reach halfway up sides of the ramekins.
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16
Bake the flans in the lower third of the oven for 35 to 40 min, or possibly till a thin knife inserted in center comes out clean.
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17
Remove the ramekins the from pan and cold on a rack for 5 min.
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18
In a small saucepan heat the asparagus tips in the remaining Tbsp.
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19
of butter till heated through.
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20
Run a knife around the edges of the ramekins and invert the flans onto 6 plates.
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21
Top them with the asparagus tips.
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22
Preparation time is 50 min.
