Asparagus Flan


Ever since I developed my passion for cooking, anytime I start a conversation with close friends I ask what are they having for dinner or what did they cook the night before. I first thought it was a strange question to ask but then I realized that I am constantly thinkng about what to cook for the next day or what dessert I can come up with. And any time I start dreaming, I dream about food. Obviously. So today I ran into my best friend/neighbor – if you get lucky to have  your best friend who happens to live in your building, you know the happiness of sharing meals, coffee, errands and cooking creations together. So today as usual I asked her what is she making for dinner and she told me asparagus flans inspired from a French recipe.  I was very curious to try. This is a new way to cook asparagus, different than roasting or boiling. I loved every bite of it.

  • 1 pound of trimmed asparagus
  • 1 cup of sour cream
  • 5 eggs
  • 1/4 Parmesan
  • Salt
  • Pepper
  • Lemon zest

Boil the asparagus and drain them very well. Transfer the asparagus to a food processor and pulse until it becomes like a puree. In the bowl of a mixer, beat the eggs for about 5 minutes. Add the asparagus puree, sour cream, Parmesan, salt and pepper, lemon zest and mix very well. Pour into ramekins already greased and baked at 350 for 40min.