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1
Preheat oven to 350F.
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2
and butter six 3/4-cup souffle dishes or custard cups.
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3
Line bottoms of dishes or cups with rounds of wax paper and butter paper.
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4
Line a baking pan large enough to hold dishes or cups with a double layer of kitchen towels.
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5
Trim asparagus and cut off tips.
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6
Halve asparagus tips lengthwise and cut stalks crosswise into 1-inch pieces.
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7
In a steamer rack set over boiling water steam asparagus tips, covered, until crisp-tender, about 1 minute.
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8
Transfer asparagus tips with a slotted spoon to a colander and rinse under cold water to stop cooking.
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9
Drain tips well and pat dry.
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10
Steam asparagus stalks, covered, until tender but still bright green, about 8 minutes.
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11
Transfer stalks with slotted spoon to paper towels and pat dry well.
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12
In a blender puree stalks, cream, tarragon, 3 tablespoons butter, Parmesan, and salt until smooth.
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13
In a bowl whisk eggs until combined and add asparagus puree in a stream, whisking until smooth.
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14
Divide mixture among dishes or cups and put on towels in pan.
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15
Add enough hot water to pan to reach halfway up sides of dishes or cups and bake flans in lower third of oven 35 to 40 minutes, or until a thin knife inserted in center comes out clean.
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16
Remove dishes or cups from pan and cool on a rack 5 minutes.
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17
In a small saucepan heat asparagus tips in remaining tablespoon butter until heated through.
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18
Run knife around edges of dishes or cups and invert flans onto 6 plates.
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19
Top flans with asparagus tips.
