Flan of asparagus with a tomato coulis

Yield: 6 Servings

Measure Ingredient
1¼ cup Chicken stock
1 tablespoon Butter
1½ pounds Asparagus -- green, trimmed
3 \N Whole eggs
½ cup Cream
\N \N Salt, pepper
\N \N Nutmeg
2 \N Tomatoes
6 \N Cherry tomatoes -- halved
\N \N Asparagus -- heads

1. Bring the chicken stock to a boil with the butter. Cut the asparagus in pieces. Set the tips aside. Add the asparagus. Cook for 8 min. Steam the asparagus heads for 3 min. Drain.

2. Puree the asparagus in a blender. In a bowl mix the cream with the eggs.

Add the asparagus to this mixture. Season with salt, pepper and nutmeg.

3. Preheat the oven (400°).Butter the ramequins. Line the bottom of the ramequins with asparagus tips. Fill with the asparagus puree. Sit the ramequins in a roasting tin and pour in hot water to come half-way up the sides. Bake in the centre of the oven f or 25 min. or until set firm.

4. Make the coulis : put in a blender the tomatoes. Mix at high peed.

Season with salt and pepper.

5. Serve on individual plates with a coulis of tomatoes, cherry tomatoes and asparagus tips.

Recipe By : Marie-Claire

From: Date: File

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