Planet Green
DCL
Yield: 6 servings
Ingredients:
1 pound asparagus, tough ends trimmed, blanched and chopped
1 medium onion, finely chopped
2 tablespoons olive oil
1 teaspoon lemon zest
2 teaspoons chopped tarragon
3 large eggs
1 1/4 cups heavy cream
1/3 cup finely grated Parmigiano-Reggiano
3/4 teaspoons salt
1/4 teaspoon fresh ground white pepper
1 recipe Chive oil, as follows, for serving
Edible flowers to garnish
Method:
Preheat the oven to 325 degrees F and lightly coat the inside of 6 (1/2 cup) ramekins with vegetable spray.
In a large, heavy skillet, cook the asparagus and onion in the olive oil over medium heat until the onion is translucent, about 6 minutes. Add the lemon zest and the tarragon. Puree the asparagus mixture in a food processor until very smooth. Add in the eggs, heavy cream, cheese, salt and pepper. Pulse to incorporate.
Divide the asparagus mixture evenly among the prepared ramekins and place ramekins in a large baking dish or small roasting pan. Add enough hot water to come halfway up the sides of the pan, and bake, uncovered, until flans are set, about 25 to 30 minutes. Transfer the ramekins to a wire rack to cool slightly.
When the flans have cooled slightly, run the tip of a paring knife around the edge of each flan and turn flans out onto serving plates. Garnish each flan with a little of the chive oil and the edible flowers. Flans are equally delicious served hot, warm, or at room temperature.
Chive Oil:
Yield: about 1 cup
Ingredients:
2 bunches fresh chives
1 cup extra virgin olive oil
Salt, to taste
White pepper, to taste
Method:
In a small saucepan blanch the chives in boiling water for 10 seconds. Remove from water and place in an ice bath to stop cooking. Pat dry on paper towels.
In a blender combine the chives with the vegetable oil, and salt and pepper to taste, and mix on high speed. Remove from the blender and pour into a small measuring cup.
Serve the chive oil at room temperature. (The oil can be made up to 1 day in advance, and should be kept covered in the refrigerator.)
This recipe was featured on the Vegging Out Episode of Emeril Green.
