Asparagus Flan With Cheese Sauce Recipes

ASPARAGUS FLAN (FROM FWDGF)

Steps:

• Preheat oven to 350°F Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 2 or 3 pieces and set aside.
• Saute the bacon in a nonstick frying pan till crisp. Drain on paper towel and set aside.
• Mix remaining ingredients in a large bowl (reserving some chervil for garnish). Pour the egg mixture into a 9" pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15-20 minutes till the custard is set but not dried out.
• Serve immediately, topping with some reserved chervil if desired.

ASPARAGUS FLAN

Steps:

• Wash the asparagus and cut the hard stem.
• Slice cut the asparagus but save six ends.
• Blend the asparagus slices to get a green cream.
• Prepare a Béchamel sauce, put in a pan the milk (pre-heat), butter and a tablespoon of white flour and cook at low flame until you get a light condensed white cream.
• Add to the béchamel sauce the asparagus blend we obtained before and add the egg yolk, salt and pepper.
• Buttering and flouring the pudding molds (better aluminum made) then, add the asparagus cream.
• Cover the pudding molds with aluminum foil.
• Take a ceramic casserole and fill with water and dunk the pudding molds inside. The water level need to be at half of the pudding molds.
• Baking at 180°C (oven pre-heated) for 30 minutes.
• Then remove the aluminum foil and bake for another 10-15 minutes to roast the surface of each flan.
• Take out the molds and when they're cooled remove the mold and decorate with the asparagus ends.

ASPARAGUS FLAN

Steps:

• preheat oven to 400.
• heat a pot of salted water, bring to boil.
• break off ends of asparagus, discard.
• cut off tips, reserve.
• cut asparagus into 2" pieces, add to water, boil for 8 minutes until soft.
• transfer to a food processor, reserving cooking water.
• add cream, eggs,flour, tarragon, salt and pepper to processor.
• puree until smooth.
• return asparagus water to boil, add tips, cook for 1 minute.
• drain, set aside.
• grease 6 ramekins and put in a roasting pan filled with 1" water.
• pour asparagus mixture into ramekins filling 3/4 full.
• bake for 30 minutes or until set.
• serve hot garnished with asparagus tips.
• drizzle with olive oil and sprinkle with fresh black pepper.

ASPARAGUS FLANS

Steps:

• Preheat oven to 350°F. and butter six 3/4-cup soufflé dishes or custard cups. Line bottoms of dishes or cups with rounds of wax paper and butter paper. Line a baking pan large enough to hold dishes or cups with a double layer of kitchen towels.
• Trim asparagus and cut off tips. Halve asparagus tips lengthwise and cut stalks crosswise into 1-inch pieces. In a steamer rack set over boiling water steam asparagus tips, covered, until crisp-tender, about 1 minute. Transfer asparagus tips with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain tips well and pat dry.
• Steam asparagus stalks, covered, until tender but still bright green, about 8 minutes. Transfer stalks with slotted spoon to paper towels and pat dry well. In a blender purée stalks, cream, tarragon, 3 tablespoons butter, Parmesan, and salt until smooth. In a bowl whisk eggs until combined and add asparagus purée in a stream, whisking until smooth.
• Divide mixture among dishes or cups and put on towels in pan. Add enough hot water to pan to reach halfway up sides of dishes or cups and bake flans in lower third of oven 35 to 40 minutes, or until a thin knife inserted in center comes out clean. Remove dishes or cups from pan and cool on a rack 5 minutes.
• In a small saucepan heat asparagus tips in remaining tablespoon butter until heated through. Run knife around edges of dishes or cups and invert flans onto 6 plates. Top flans with asparagus tips.

ASPARAGUS WITH CHEESE SAUCE

Steps:

• In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
• Whisk in the 2 tablespoons of flour and 1 cup of heated milk.
• Add 1 cup shredded cheddar cheese.
• Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
• Season to taste with salt and whisk again.
• Set cheese sauce aside.
• Bend asparagus until they break at a natural point; discard ends.
• Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
• Add 1/4 cup water to the dish.
• Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
• Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).

ASPARAGUS-AND-MINT FLAN WITH POACHED SCALLOPS AND SHRIMP

Steps:

• For the flan, preheat the oven to 325 degrees. Steam the asparagus spears until soft, about 5 to 6 minutes. Place in a food processor and add the cream. Process until smooth. Add the yogurt cheese. Process until smooth, stopping once to scrape the sides of the bowl. Scrape the mixture into a bowl and stir in the mint. Whisk in the eggs, salt and pepper.
• Spray 4 6-ounce ramekins with vegetable oil. Divide the mixture among the ramekins. Place in a roasting pan and pour in enough boiling water to reach halfway up the sides of the ramekins. Cover with aluminum foil. Bake until flan is set, about 30 minutes. Remove the ramekins from the pan and let cool slightly.
• Meanwhile, for the sauce and shellfish, heat the 1/2 teaspoon olive oil in a medium-size saucepan over medium heat. Add the shrimp and cook for 1 minute. Add the scallops and cook until opaque, about 1 minute longer. With a slotted spoon, remove the shrimp and scallops from the pan. Peel the shrimp and reserve the shells. Add the wine to the pan and cook, stirring with a wooden spoon, to deglaze the pan. Add tomato, water and shrimp shells. Simmer for 15 minutes. Pass sauce through a fine mesh sieve. Place in a clean pan. Add the cream, bring to a boil and cook until sauce thickens, about 1 minute. Set aside.
• Heat the 1 teaspoon olive oil in a nonstick skillet over medium heat. Add the asparagus tips and the mushrooms and saute until tender, about 5 minutes.
• To assemble, run a knife inside the rim of each ramekin to loosen. Invert 1 flan onto each of 4 plates. Warm the sauce over low heat and toss in the shrimp and scallops. Divide among the plates, placing the mixture beside the flans. Place the asparagus tips and mushrooms over and around each flan. Serve immediately.

ASPARAGUS FLAN WITH CHEESE SAUCE

Steps:

• Make flan:
• Put oven rack in middle position and preheat oven to 325°F. Butter an 8- by 2-inch round cake pan and line bottom with a round of wax paper, then butter paper. 3Steam asparagus in a steamer set over boiling water, covered, until very tender, 6 to 8 minutes. Purée asparagus in a food processor until smooth, 1 to 2 minutes. (You will have about 2 cups purée.)
• Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a bowl, then whisk in asparagus purée.
• Pour asparagus mixture into pan and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour.
• Transfer pan to a rack to cool slightly, 10 to 15 minutes.
• Make sauce while flan cools:
• Put all sauce ingredients in a metal bowl, then set bowl over a pan of barely simmering water. Heat sauce, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165°F on an instant-read thermometer, 5 to 8 minutes. Remove bowl from pan.
• Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate. Remove pan and discard paper. Cut flan into wedges and serve immediately with sauce.