This weeks Food Matters Project recipe was chosen by Lan of Angry Asian Creations. Lan chose Mark Bittman's recipe for Coconut Flan. As you may know I usually go for savory over sweet so I used the recipe as my inspiration and made asparagus flan. This flan has just a few ingredients, is simple to make and went very well with roasted salmon and potatoes. After baking the flan I topped it with some browned panko crumbs for a nice crunchy texture.
For some sweet takes on the recipe click here.
2 lbs. asparagus (trimmed)
salt and pepper
3/4 cup low fat milk
3 large eggs, beaten
3/4 cup grated Gruyere cheese
Preheat oven to 500~. Spread trimmed asparagus on a baking sheet and drizzle with olive oil and salt and pepper. Roast asparagus in the oven until the tips start to brown and the stems turn bright green (about 10 minutes). Cool asparagus, cut off some tips for garnish.
In food processor puree the asparagus with the milk. In a large bowl whisk together the asparagus puree and the eggs. Fold in the cheese and season with salt and pepper.
Preheat oven to 375~. Brush small ramekins with oil and fill with the asparagus mixture. Place ramekins in a large baking pan and pour enough water into the pan to come halfway up the sides of the ramekins. Bake for 25-30 minutes or until the edges start to brown. Remove flan from molds and garnish with browned panko crumbs and asparagus tips.
Recipe adapted from Vegetarian Times