INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees. Bring 4 quarts water to a boil. Add 2
tablespoons salt. Blanch asparagus until just tender (1 minute) and
remove to ice bath and refresh. Cut asparagus in half. Cut top half
into 1/2-inch pieces and set aside. Place bottom halves in a food
processor and blend into a fine puree. In a bowl, mix pureed
asparagus, bechamel, pieces of ham, salt, nutmeg, Parmesan, eggs, and
yolks, and mix thoroughly. Add top half asparagus pieces and gently
fold them in. Butter an 8-inch bundt pan and coat with crumbs, pour  in
asparagus mixture and place in a 12-inch baking pan 2/3-filled  with
hot water. Bake for 40 to 45 minutes or until top is golden  brown and
a dipped toothpick comes out clean. Remove and allow to  cool 15
minutes. For the sauce, mix butter, grated manchego, heavy  cream, and
salt and pepper in small saucepan and heat gently until  smooth and
creamy. Chop watercress leaves and stir into sauce and  remove from
heat. Turn flan out onto plate and slice into 2-inch  slices and plate.
Spoon watercress sauce over slices and serve. This  recipe yields 6
servings.  Recipe Source: MEDITERRANEAN MARIO with Mario Batali From
the TV FOOD  NETWORK - (Show # ME-1B11 broadcast 06-08-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  06-09-1998  Recipe by: Mario Batali  Converted
by MM_Buster v2.0l.

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