Asparagus Flan (From Fwdgf)
- 16 asparagus spears, tough ends cut off and peeled
- 4 ounces bacon, coarsley chopped (or crabmeat)
- 8 eggs
- 2 cups 2% low-fat milk
- 1 cup heavy cream
- 8 sprigs chervil, minced (or parsley or chives)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 350u0b0F Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 2 or 3 pieces and set aside.
- Saute the bacon in a nonstick frying pan till crisp. Drain on paper towel and set aside.
- Mix remaining ingredients in a large bowl (reserving some chervil for garnish). Pour the egg mixture into a 9" pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15-20 minutes till the custard is set but not dried out.
- Serve immediately, topping with some reserved chervil if desired.
bacon, eggs, milk, heavy cream, chervil, salt, black pepper
Taken from www.food.com/recipe/asparagus-flan-from-fwdgf-274967 (may not work)