| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | First, Courses | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh asparagus; peeled |
| 1 | Shallot; chopped | |
| 2 | tb | Butter |
| 6 | Eggs | |
| 6 | tb | Fresh cream |
| Salt and white pepper; to taste | ||
| 1 | ts | Tarragon |
| 1 | Shallot; finely chopped | |
| 1 | c | Dry white wine |
| 1 | ts | Tarragon |
| 1/2 | lb | Butter |
| Salt and white pepper; to taste |
INSTRUCTIONS
SAUCE (OPTIONAL 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. Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 26, 1997
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