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1
Preheat the oven to 325F.
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2
Spray six 4-ounce ramekins or disposable aluminum cups with nonstick spray.
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3
In a large bowl, combine the cream, eggs, Parm, salt, and cayenne and whisk well.
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4
Taste for seasoning and adjust as needed.
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5
Divide the mixture evenly between the ramekins.
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6
Put the ramekins in a baking dish large enough to hold them all, then fill the dish with hot water until it reaches halfway up the sides of the ramekinsbe careful here, you dont want any water getting in the ramekins!
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7
Cover the dish with aluminum foil and bake for 30 to 35 minutes, or until the flans are set.
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8
Remove from the oven and let the dish cool on a rack.
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9
Heat the oven to 400F.
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10
Toss the asparagus with olive oil until lightly coated and sprinkle with salt and red pepper.
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11
Put on a baking sheet and cook for 7 to 10 minutes, or until it begins to color and is pliable.
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12
In a large bowl toss the arugula, asparagus, and red onion with finishing oil, lemon zest, juice, and salt.
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13
Taste and adjust the seasoning.
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14
To unmold the flans, gently run a butter knife around the outside edge of each ramekin, then flip them over onto serving plates, slightly off center.
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15
To serve, arrange the salad so it leans up against the flan.
