Asparagus Flan Recipes

ASPARAGUS FLAN

Steps:

• Preheat oven to 375 degrees.
• Cut 1 1/2 inches from the tip of the asparagus; set 16 pieces aside. Cut asparagus stalks in half crosswise. Cut the bottom halves into 1/2-inch pieces and set aside; you should have about 2 cups. Halve remaining half crosswise and chops; you should have about 1 cup. Set aside separately.
• Prepare an ice-water bath and set aside. Heat olive oil in a medium saucepan over medium-high heat. Add coarsely chopped asparagus bottoms and season with salt; cook for 1 minute. Add 1 cup water and continue cooking until water is almost completely evaporated, 3 to 5 minutes. Add milk, cream, and spinach; cook until spinach is wilted, about 2 minutes.
• Transfer asparagus mixture to a bowl and set in ice-water bath; let cool completely. Transfer to the jar of a blender or the bowl of a food processor; blend until smooth. Add eggs and yolk; season with salt and blend until combined.
• Set 16 1/4-cup heatproof glass bowls in a roasting pan; divide asparagus mixture evenly between bowls. Set roasting pan on oven rack and carefully add enough hot water to roasting pan to come halfway up the sides of the bowls. Cover with parchment-paper-lined aluminum foil and bake until asparagus mixture is set, about 18 minutes. Remove flans from roasting pan and transfer to refrigerator until chilled.
• Meanwhile, bring a medium pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add reserved asparagus tips to boiling water and cook until tender-crisp, about 3 minutes. Using a slotted spoon, transfer to ice-water bath to cool. Remove from water bath and pat dry; halve tips lengthwise and transfer to a small bowl; set aside. Add finely chopped asparagus to boiling water; cook until bright green in color, about 3 minutes. Drain and transfer to ice-water bath to cool. Drain and transfer to a medium bowl; set aside.
• Bring another medium pot of water to a boil; add white vinegar. Prepare an ice-water bath and set aside. Carefully crack quail eggs into a large bowl, taking care not to break the yolks. Using a spoon, stir boiling water to create a swirling motion and carefully add eggs to water. Cook until whites are set, about 1 1/2 minutes. Drain and transfer eggs to ice-water bath to cool. Trim whites using kitchen shears so that you have 16 individual poached quail eggs; season with salt.
• When flans have chilled, drizzle asparagus tips and finely chopped asparagus with olive oil and 1/2 teaspoon sherry vinegar each; season with salt and pepper and stir to combine. Divide finely chopped asparagus evenly among flans. Top each with a quail egg and two asparagus spears. Using kitchen shears, snip each quail egg to expose yolks; serve.

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 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 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.

ASPARAGUS AND CHEESE TART

Steps:

• Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
• Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
• Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

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.

CHEF JOHN'S ASPARAGUS TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
• Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
• Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

FONTINA ASPARAGUS TART

Steps:

• Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

ASPARAGUS & CHEESE TART

Steps:

• Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
• Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
• Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.

ASPARAGUS GRUYERE TART

Steps:

• Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
• Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

ASPARAGUS TART

Steps:

• Preheat oven to 325 degrees. Roll out pastry, line tart pan with the pastry and cover the pastry with foil. Weigh down with dry beans or pastry weights. Place in the oven and bake 10 to 12 minutes, until the pastry looks dry. Remove foil and weights and continue baking until the pastry is golden, about 15 minutes longer. Remove pastry from the oven and increase oven temperature to 375 degrees.
• Melt butter in a skillet, add the onions and saute slowly until they are transluscent and tender. Snap the ends off the asparagus and peel them about half way up from the bottom. Cut the asparagus into half-inch-thick slices on a sharp slant. You should have about one cup of cut asparagus. Add to the skillet with the onions, toss in the butter and add the chives. Season with salt and pepper.
• Scatter the asparagus mixture in the baked pastry shell. Whisk the eggs and half and half together and pour into the shell. Sprinkle with the cheese. Place in the oven and bake until set and golden brown, about 40 minutes.