Asparagus Flan (From Fwdgf) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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From the book French Women Don't Get Fat by Mireille Guiliano Ingredients:
16 asparagus spears, tough ends cut off and peeled |
4 ounces bacon, coarsley chopped (or crabmeat) |
8 eggs |
2 cups 2% low-fat milk |
1 cup heavy cream |
8 sprigs chervil, minced (or parsley or chives) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 350°F Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 2 or 3 pieces and set aside.
2. Saute the bacon in a nonstick frying pan till crisp. Drain on paper towel and set aside.
3. Mix remaining ingredients in a large bowl (reserving some chervil for garnish). Pour the egg mixture into a 9 pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15-20 minutes till the custard is set but not dried out.
4. Serve immediately, topping with some reserved chervil if desired.
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