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Asparagus Flan https://www.metro.ca/userfiles/image/recipes/flan-d-asperges-10033.jpg PT25M PT40M PT1H05M
Preheat the oven at 350°F (175°C). Heat a pot of salted water over high heat. In the meantime, cut the asparagus heads about 2 inches (5 cm) from the top and reserve. When the water comes to a boil, cook the asparagus stems for 2 minutes and remove from the water. Add the heads in the boiling water and cook for 1 minute. Remove from the heat as well ans reserve. In the bowl of a food processor, blend the cooked asparagus stems with half of the heads and half of the chopped chives. Add the eggs, the tarragon and half of the cream. Season with salt and pepper and process completely. Butter 4 medium sized ramekins and pour the asparagus purée into them. Place the ramekins in a dripping pan and add some very hot water halfway up the height of the ramekins. Bake for about 30 minutes or until the flans have set. In the meantime, combine the shallot and white wine in a small saucepot. Heat on low intensity and let is reduce by half. Remove from the heat. Off the heat, whisk in the remaining cream and the lemon juice. Season to taste. Put the pot back on the heat at low intensity and let the sauce thicken slowly for a few seconds making sure you stir constantly. Remove from the heat and add the rest of the chives. Remove the asparagus flans from the oven and let them rest on a metal rack for about 15 minutes before unmoulding them. Place the flans on individual plates and garnish with the sauce and the reserved asparagus heads.
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4 cups (1 L) asparagus, peeled and washed 1 bunch of chives, finely chopped 2 large eggs 1/2 tsp. (3 mL) fresh tarragon, chopped 2 Tbsp. (30 mL) 35 % cream 1 Tbsp. (15 mL) butter 1 pinch of salt and pepper 2 tsp. (10 mL) white wine 1 shallot, peeled and chopped juice of 1/2 lemon
Asparagus Flan

Asparagus Flan

Rate this recipe
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4
servings
0:25
Preparation
0:40
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 cups
    (1 L)
    asparagus, peeled and washed
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    Flyer Deal  (1)
    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


  • 1
    bunch of chives, finely chopped
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    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES


  • 2
    large eggs
  • 1/2 tsp.
    (3 mL)
    fresh tarragon, chopped
  • 2 Tbsp.
    (30 mL)
    35 % cream
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    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

    $3.49 ea.

    4 X 113 g, 450 g SELECTED VARIETIES


    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

    $2.99 ea.

    425 - 500 ml SELECTED VARIETIES


    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

    $2.99 ea.

    225 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    butter
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    SAVE $4.00
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $2.99 ea.

    454 g, SALTED OR UNSALTED


  • 1
    pinch of salt and pepper
  • 2 tsp.
    (10 mL)
    white wine
  • 1
    shallot, peeled and chopped

  • juice of 1/2 lemon
    You might like:

    Flyer Deals  (2)
    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN


Imprimer ma sélection

Preparation

Preheat the oven at 350°F (175°C).

Heat a pot of salted water over high heat. In the meantime, cut the asparagus heads about 2 inches (5 cm) from the top and reserve.

When the water comes to a boil, cook the asparagus stems for 2 minutes and remove from the water.

Add the heads in the boiling water and cook for 1 minute.

Remove from the heat as well ans reserve.

In the bowl of a food processor, blend the cooked asparagus stems with half of the heads and half of the chopped chives.

Add the eggs, the tarragon and half of the cream.

Season with salt and pepper and process completely.

Butter 4 medium sized ramekins and pour the asparagus purée into them.

Place the ramekins in a dripping pan and add some very hot water halfway up the height of the ramekins.

Bake for about 30 minutes or until the flans have set.

In the meantime, combine the shallot and white wine in a small saucepot.

Heat on low intensity and let is reduce by half.

Remove from the heat.

Off the heat, whisk in the remaining cream and the lemon juice.

Season to taste.

Put the pot back on the heat at low intensity and let the sauce thicken slowly for a few seconds making sure you stir constantly.

Remove from the heat and add the rest of the chives.

Remove the asparagus flans from the oven and let them rest on a metal rack for about 15 minutes before unmoulding them.

Place the flans on individual plates and garnish with the sauce and the reserved asparagus heads.

Source : Zeste

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