Asparagus Flan

Recipe Ingredients

1 lb	454g / 16oz	Asparagus - tough ends trimmed and stalk bottoms peeled if necessary
1		Onion - finely chopped (medium)
4 tablespoons	60ml	Unsalted butter
3 tablespoons	45ml	Eggs (large)
1 1/2 cups	355ml	Heavy cream
1/3 cup	65g / 2.3oz	Finely-grated Parmigiano-Reggiano
1 teaspoon	5ml	Finely-chopped tarragon leaves - plus
2 teaspoons	10ml	Finely-chopped tarragon leaves
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/2 cup	118ml	Extra-virgin olive oil
1/4 cup	59ml	Fresh lemon juice
2 teaspoons	10ml	Finely-chopped chives
2 teaspoons	10ml	Finely-chopped fresh tarragon
1 teaspoon	5ml	Lemon zest
1/2 teaspoon	2.5ml	Worcestershire sauce
1/2 lb	227g / 8oz	Fresh jumbo lump crabmeat - picked over for shells

Recipe Instructions

Trim asparagus and cut stalks diagonally into 1-inch lengths. Reserve tips separately.  In a large, heavy skillet, cook asparagus and onion in 3 tablespoons of the butter over medium-low heat until asparagus is tender, about 20 minutes. Puree asparagus mixture in a food processor until very smooth. If after pureeing the mixture you still have tough fibers, pass the mixture through a fine-mesh sieve before proceeding.

Preheat the oven to 325 degrees and lightly coat the inside of 6 (1/2-cup) ramekins with the remaining tablespoon of butter.

Transfer the pureed asparagus mixture to a mixing bowl and whisk in the eggs, heavy cream, cheese, 1 teaspoon tarragon, salt and pepper. Divide the asparagus mixture evenly among the prepared ramekins and place ramekins in a large baking pan. Add enough hot water to come halfway up the sides of the pan, and bake, uncovered, until flans are set, about 25 to 30 minutes. Transfer the ramekins to a wire rack to cool slightly.

While flans are cooking, blanch the asparagus tips in a small saucepan of salted water until crisp-tender, about 3 minutes. Rinse under cool running water to keep from overcooking and set aside to drain. In a mixing bowl, whisk together the olive oil, lemon juice, chives, 2 teaspoons tarragon, lemon zest, Worcestershire Sauce, and salt and white pepper, to taste. Add the crabmeat and reserved asparagus tips and toss gently but thoroughly to combine. Reseason, if necessary.

When the flans have cooled slightly, run the tip of a paring knife around the edge of each flan and turn flans out onto serving plates. Garnish each flan with some of the crabmeat mixture and serve immediately. Flans are equally delicious served hot, warm, or at room temperature.

Source:
"ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E11) - from the TV FOOD NETWORK"

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