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Receta Asparagus Flan (July 1997)
by Global Cookbook

Asparagus Flan (July 1997)
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Ingredientes

  • 1 lb Fresh asparagus, peeled
  • 1 x Shallot, minced
  • 2 Tbsp. Butter
  • 6 x Large eggs
  • 6 Tbsp. Fresh cream Salt and white pepper, to taste
  • 1 tsp Tarragon
  • 1 x Shallot, finely minced
  • 1 c. Dry white wine
  • 1 tsp Tarragon
  • 1/2 lb Butter Salt and white pepper, to taste

Direcciones

  1. 1 Separate asparagus tips ( about 2')
  2. Cook asparagus tips and rest of stalks in a little salted water for a few min. They should be still hard. Drain tips.
  3. 3, Cook the rest 5 min longer. Drain. Let cold. Slice half of the stalks.
  4. Cook shallots in 1 Tablespoons butter till wilted. Let cold
  5. Process the rest of the. stalks ( not tips) along with the cooked shallots till they become a paste. Add in tarragon, Large eggs, pepper salt and process to blend.
  6. Add in cream to food processor and process 1/2 a minute.
  7. Butter 6 ramekins and divide the sliced stalks among them.
  8. Pour the egg mix into the ramekins. Place the ramekins in a pan with water and bake at 300 F for 40 min or possibly till hard.
  9. meanwhile prepare the sauce:10. Reduce the wine, with 1 teaspoon tarragon and white pepper to 1 Tablespoons Slowly start adding butter a teaspoon at a time whisking, over very low heat, till all the butter has been incorporated. Check salt.
  10. Unmold the flans on individual plates, decorate with the tips and pour the sauce over the tips.