Ingredients

  • 900 grams asparagus trimmed
  • 4 large eggs
  • 315 milliliters milk
  • 2 tablespoons cheese, parmesan Regiano grated
  • 1 ¼ teaspoons salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon nutmeg
  • Sauce
  • 110 grams cheese, fontina coarsely grated
  • 115 milliliters milk
  • 2 large egg yolks
  • 1 tablespoon butter, unsalted

Directions

1. Flan: Preheat oven to 325*F/165*C/GM 3. Place rack in middle of oven. Butter an 8" round cake pan and line bottom with wax paper, then butter paper.
2. Boil asparagus in salted water until very tender. Purée in food processor until smooth. Whisk together eggs, milk, cheese, salt, pepper and nutmeg in a bowl, then whisk purée. Pour mixture into pan and bake in a hot water bath until flan is set and a toothpick inserted in center comes out clean, 50-60 minutes. Transfer pan to a rack to cool slightly, 10-15 minutes.
3. Sauce: Pur all sauce ingredients in a metal bowl, then set bowl over a pan of barely simmering water. Heat sauce, whisking until chesse and butter are melted, and then stiriing with a wooden spoon, until sauce is slightly thickened and registers 165*F, 5-8 minutes. Remove bowl from pan.
4. Run a thin knife around edge of flan to loosen, then invert onto serving plate. REmove pan and discard paper. Serve immediately with sauce.

Notes
Serving Ideas:Original serves 8 for 1st course, 4 for main.


Categories
Vegetarian Main courseAppetizer, hot
Keywords
Vegetarian Main courseAppetizer, hot
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