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#14842: For Marg CDN: REC: Asparagus Flan with Parmesa Fonduta (from 14753)

Posted by: Shaun in TO at 1:36 pm on May 18, 2009

Don't puree the asparagus to a mush--you want some visible pieces of asparagus. However, if you make this with squash or roasted red pepper, you want a smooth puree.

The sformata mixture can be poured into molds and chilled 1 day before. The sformatas can be baked earlier in the day and reheated. The fonduta can also be carefully reheated.

Sformata di Asparagi
Asparagus Flan

For 4 servings

1 heaping cup steamed and coarsely pureed asparagus (about 1 lb fresh asparagus)
3 large eggs
1/2 cup heavy cream
1 Tbsp grated Parmesan
Salt and pepper

Preheat the oven to 350F. Beat together the eggs, cream, cheese, salt and pepper. Stir in the asparagus puree.

Butter 4 small round molds (such as 3-inch nonstick tartlet pans), line the bottom with parchment, butter the parchment, and lightly flour the molds. Pour in the sformata mixture. Place molds in a bain marie and bake for 35 minutes or until firm.

Remove molds from the bain marie and let cool on a rack for 10 minutes before unmolding. With your fingers, gently pull the sformata away from the sides of the mold, and unmold onto serving plates.

Parmesan Fonduta

2 sage leaves--chiffonade
1/2 cup heavy cream
1 egg yolk
1/2 cup finely grated Parmesan

Heat the cream and the sage and let simmer over a low heat for a minute or two. Remove from the heat and let steep for 10 minutes. Squeeze the sage dry over the cream to release its juices, and discard. Whisk in the egg yolk and the cheese. Return the pan to a low heat. Stir until the cheese has melted and the sauce coats the back of a spoon. Remove from heat and strain to remove any cheese solids. The mixture can be foamed in a siphon for a lighter, elegant presentation.

Recipes by Susan McKenna Grant, Agriturismo La Petraia, Radda in Chianti