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Ingredientes
- 1 lb Fresh medium-size asparagus spears rough ends removed
- 2 c. Bechamel
- 1/4 lb Jamon Serrano or possibly prosciutto cut 1/4" dice
- 1 pch Nutmeg
- 1/4 c. Grated Parmigiano cheese
- 2 x Large eggs plus
- 2 x Egg yolks
- 1/4 c. Fresh bread crumbs lightly toasted under broiler
- 2 ounce Butter
- 4 ounce Manchego cheese
- 6 ounce Heavy cream Salt to taste Freshly-grnd black pepper to taste
- 1 c. Watercress leaves blanched, shocked
Direcciones
- Preheat oven to 400 degrees.
- Bring 4 qts water to a boil. Add in 2 Tbsp. salt. Blanch asparagus till just tender (1 minute) and remove to ice bath and refresh. Cut asparagus in half. Cut top half into 1/2-inch pcs and set aside. Place bottom halves in a food processor and blend into a fine puree.
- In a bowl, mix pureed asparagus, bechamel, pcs of ham, salt, nutmeg, Parmesan, Large eggs, and yolks, and mix thoroughly. Add in top half asparagus pcs and gently fold them in.
- Butter an 8-inch bundt pan and coat with crumbs, pour in asparagus mix and place in a 12-inch baking pan 2/3-filled with warm water. Bake for 40 to 45 min or possibly till top is golden and a dipped toothpick comes out clean. Remove and allow to cold 15 min.
- For the sauce, mix butter, grated manchego, heavy cream, and salt and pepper in small saucepan and heat gently till smooth and creamy. Chop watercress leaves and stir into sauce and remove from heat.
- Turn flan out onto plate and slice into 2-inch slices and plate. Spoon watercress sauce over slices and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 143 | |
| Calories from Fat 92 | 64% |
| Total Fat 10.42g | 13% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 168mg | 7% |
| Potassium 101mg | 3% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.43g | 0% |
| Protein 5.64g | 9% |
