Ingredients Jump to Instructions ↓

  1. 3 pound(s) asparagus

  2. 1/3 cup(s) heavy cream

  3. 1 tablespoon(s) margarine or butter

  4. 1/4 teaspoon(s) marjoram , dried

  5. 1/4 teaspoon(s) oregano , dried

  6. 1 1/4 ounce(s) (1/2 cup)

  7. Pecorino Romano cheese , grated

  8. Salt

  9. Pepper

  10. 6 large eggs

Instructions Jump to Ingredients ↑

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

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

  3. 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.

  4. 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.

  5. 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.

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


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