Asparagus Flans

Preheat oven to 350 degrees F. Grease twelve 4-ounce ramekins; line bottoms with parchment paper; grease.

Prepare vegetable steamer. Cover; heat to boiling. Reduce heat to maintain gentle simmer.

Discard ends of asparagus. Cut into 1-inch pieces; separate tips. Steam half of tips 2 minutes or until bright green. Transfer to bowl; set aside. Steam remaining tips and stalks 8 minutes or until tender. In blender, puree asparagus, cream, margarine, herbs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth.

In large bowl, whisk eggs with asparagus mixture until blended; divide among ramekins. Pour hot water from steamer into 18-inch by 12-inch roasting pan. Arrange ramekins in pan; water should come halfway up.

Bake flans 35 to 40 minutes or until knife inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove ramekins from pan; cool on rack 5 minutes.

Run thin-bladed knife around edges of ramekins. Invert onto serving plates. Garnish with asparagus tips.