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1
Blanch only the asparagus tips in a small saucepan of boiling salted water for 23 minutes, drain, and shock in ice water to stop the cooking process.
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2
Drain again and set aside.
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3
Melt the butter in a 2-quart saucepan over medium heat and add the shallots.
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4
Saute for 2 minutes, until softened, then add the chopped asparagus stalks, cream, and milk and simmer gently over low heat for about 10 minutes, or until the asparagus pieces are quite tender.
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5
Remove them from the heat and cool about 10 minutes, then pour the mixture into a blender (in batches if necessary) and puree until smooth.
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6
Strain the asparagus cream through a fine sieve.
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7
In a large mixing bowl, whisk the egg yolks and whole egg together until well mixed and just barely frothy.
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8
Slowly whisk in the asparagus cream and season with salt, pepper, and nutmeg.
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9
Preheat the oven to 325F.
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10
Butter 4 individual ramekins (with sides about 2 inches high) and place them in a baking dish.
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11
Pour the asparagus mixture into the dishes, dividing equally.
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12
Carefully fill the baking dish with hot water until it comes halfway up the ramekins.
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13
Cover the baking dish with foil and bake in the water bath for about 30 minutes.
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14
Watching for steam, carefully open the foil and jiggle the pan to see if the flans are set.
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15
They should be firm around the outside but just barely set in the middle, with no bubbles.
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16
If they are still liquid in the middle, return to the oven and bake for another 510 minutes.
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17
Remove the flans from the oven, uncover, and set aside until ready to serve.
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18
These flans can be prepared up to 24 hours in advance, refrigerated, and gently reheated in a water bath.
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19
Put the potatoes in a small pot, cover with cold water, add a sprinkling of salt, and bring to a boil.
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20
Reduce the heat and simmer until cooked through but still firm, about 5 minutes.
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21
Drain and cool.
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22
Whisk the shallots, vinegar, and olive oil together in a small bowl.
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23
In a large bowl, mix the potatoes, celery, onion, croutons, and salmon.
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24
Stir in half the dressing, season with salt and pepper, toss, and add more dressing to desired taste.
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25
Add the bacon and toss again.
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26
To serve, divide the salad among four plates.
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27
Place one warm flan on each plate.
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28
Place two asparagus tips on top of each flan and add the rest to the salad.
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29
This recipe will result in a pale green flan.
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30
To brighten the color, you can add 1/4 cup blanched, finely chopped spinach or 2 tablespoons fresh parsley to the cream the minute before you remove it from the heat.
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31
Proceed to blend the mixture as described above, and the result will be a delightful emerald green flan.
