Recipe By : Miriam Podcameni Posvolsky
Serving Size : 6 Preparation Time :0:00
Categories : First Courses
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb fresh asparagus -- peeled
1 shallot -- chopped
2 tablespoons butter
6 eggs
6 tablespoons fresh cream
salt and white pepper -- to taste
1 teaspoon tarragon
SAUCE (optional)
1 shallot -- finely chopped
1 cup dry white wine
1 teaspoon tarragon
1/2 lb butter
salt and white pepper -- to taste
1 Separate asparagus tips ( about 2')
2. Cook asparagus tips and rest of stalks in a little salted water for a
few minutes. They should be still firm. Drain tips.
3, Cook the rest 5 minutes longer. Drain. Let cool. Slice half of the stalks.
4. Cook shallots in 1 T butter until wilted. Let cool
5. Process the rest of the. stalks ( not tips) along with the cooked
shallots until they become a paste. Add tarragon, eggs, pepper salt and
process to blend.
6. Add cream to food processor and process 1/2 a minute.
7. Butter 6 ramekins and divide the sliced stalks among them.
8. Pour the egg mixture into the ramekins. Place the ramekins in a pan
with water and bake at 300 F for 40 minutes or until firm.
9. meanwhile prepare the sauce:
10. Reduce the wine, with 1 t. tarragon and white pepper to 1 T. Slowly
start adding butter a t. at a time whisking, over very low heat, until all
the butter has been incorporated. Check salt.
11. Unmold the flans on individual plates, decorate with the tips and pour
the sauce over the tips.
- - - - - - - - - - - - - - - - - -
NOTES : Great first course.
May be served on puff pastry crusts.
If asparagus were not so expansive in my country I'd probably use more
asparagus in this recipe.
