Small Asparagus Flans

Ingredients:

• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon unsalted butter
• 1 shallot, finely chopped
• 1/2 cup heavy cream
• 2 eggs
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. Fill a large saucepan with water and bring to a boil. Add the asparagus and cook for 3-4 minutes, or until tender. Drain and transfer asparagus to a food processor.
3. In the same saucepan, melt the butter over medium heat. Add the shallot and cook until translucent, stirring occasionally.
4. Add the heavy cream and bring to a simmer. Remove from heat and set aside.
5. Add eggs, Parmesan cheese, salt, and pepper to the asparagus in the food processor. Process until smooth.
6. Slowly add the cream mixture to the asparagus mixture while processing until fully combined.
7. Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake for 25-30 minutes, or until the flans are set and lightly golden on top.
9. Allow to cool slightly before removing from the muffin tin. Serve warm or at room temperature.

Verdict:

These small asparagus flans are absolutely delicious. The combination of tender asparagus, creamy Parmesan cheese, and savory shallots is perfection. Plus, the individual portions make for a great appetizer or side dish for any occasion.

Serving suggestions:

Serve these small asparagus flans alongside a mixed green salad with a light vinaigrette dressing. They would also pair well with a roasted chicken or grilled salmon for a complete meal.