Recipe for 6 persons by Michel Moret.
1 - Peel the asparagus, cut off the bottoms and tie them into small bunches. Cook them in boiling salted water for 15 to 20 minutes and leave them to cool immediately.
2 - Cut off the tips and set aside.
3 - In a large bowl, blend the sliced asparagus, add the lemon juice, chopped chives, eggs, fresh cream, salt and pepper and blend again.
4 - Butter 6 ramequins, coat them with a lettuce leaf, fill them up ¾ with the flan mixture, place them in a hot bain marie in the oven and cook at average heat for 25 to 30 minutes
A Chablisien beurre blanc sauce (Chablisien simply because I replace vinegar with Chablis)
1 - In 3 dl of very dry Chablis, reduce 100 g very finely chopped shallots.
2 - When 10 cl of liquid remains, add 250 g of softened butter and, in the bain marie, energetically whip until you obtain a warm, rich butter sauce, ready to pour.
3 - Do not sieve this sauce, but add a pinch of chopped chives before serving and a spoonful of ground or finely chopped walnuts. Serve immediately.
Turn out the flans into warm plates. Decorate with the asparagus tips in a fan-like arrangement, drizzle with Chablisien beurre blanc sauce and sprinkle with chives. Serve the rest of the beurre blanc in a sauce boat. .Back to recipes