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Asparagus Flan

Submitted by: Mary on 04/29/2004
3095 views
2.33 avg rating
215 votes
 
 
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Ingredients

2 pounds plump, fleshy asparagus spears
5 eggs
1 1/4 cups Heavy cream
3 tablespoons grated pecorino cheese

Salt to taste
A pinch of freshly ground nutmeg
Butter and crushed pork rinds to line the pan

Directions

Wash the asparagus spears and trim away the fibrous white extremities, then boil them in lightly salted water, in an asparagus pot if you have one, for about 10 minutes, or until they soften but retain a certain amount of crispness. Remove them to a plate, and, as soon as they're cool enough to handle cut them into inch-long lengths, setting the tips aside.



Preheat your oven to 400 F.



Liberally butter a 10-11 inch (25-26 cm) pan and coat the insides with the crushed pork rinds.



Beat the cream, eggs, nutmeg, and grated cheese in a bowl. Pour the mixture into the pan and add the asparagus stalks (they'll float). Bake the casserole for about 10 minutes, then add the tips, sprinkling them over the top, and bake for another 20 minutes, or until it has firmed up throughout.



Let cool and serve sliced.

Servings

8

Calories

2

Time to prepare

20 minutes

Difficulty

Easy
 

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