Asparagus FlanSubmitted by: BOSS413
IntroductionThis recipe is inspired by Iron Chef Morimoto, and trust me: It is fantastic with beef, pork, and chicken. I have yet to try it with fish. This recipe is inspired by Iron Chef Morimoto, and trust me: It is fantastic with beef, pork, and chicken. I have yet to try it with fish.
1 bunch of asparagus, trimmed and roughly chopped
1 c 2% milk
1/2 t salt
2 T butter
1/4 c AP flour
Sweat the asparagus with the salt in a medium saucepan over medium heat until it is cooked through, about five minutes. Add the asparagus to the blender and turn it up to high, then add just enough milk so that the mixture can fold in on itself. Blend until it is smooth, about two minutes, depending on the power of your blender.
While the asparagus is blending, melt the butter over medium until it stops foaming, then add the flour and whisk until there are no more lumps. Now add the rest of the milk and heat it until the bechamel thickens. Turn off the heat.
With the blender running, the eggs to the asparagus mixture, followed by the bechamel in a thin stream, so as not to cook the eggs yet. Transfer the whole custard to the prepared ramekins.
Put the ramekins in the larger vessel, and add enough near-boiling water to come halfway up the sides of the ramekins. Bake for 20 minutes, or until the centers are almost set. Let cool for five minutes, and turn them out onto a plate.
Serving Size: Fills four individual ramekins.
Number of Servings: 4
Recipe submitted by SparkPeople user BOSS413.