Asparagus Flan With Cheese Sauce

• For flan
• 2 lbs asparagus, trimmed
• 4 large eggs
• 1 1/3 cups whole milk
• 2 tablespoons freshly grated parmigiano-reggiano cheese
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg, to taste
• For sauce
• 1/4 lb italian fontina, rind discarded and cheese coarsely grated (or cut into 1/4-inch dice if too soft to grate)
• 1/2 cup whole milk
• 2 large egg yolks
• 1 tablespoon butter

1. Make flan: Put oven rack in middle position and preheat oven to 325u0b0F.
2. Butter an 8- by 2-inch round cake pan and line bottom with a round of wax paper, then butter paper.
3. 3Steam asparagus in a steamer set over boiling water, covered, until very tender, 6 to 8 minutes.
4. Puree asparagus in a food processor until smooth, 1 to 2 minutes.
5. (You will have about 2 cups puree.) Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a bowl, then whisk in asparagus puree.
6. Pour asparagus mixture into pan and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour.
7. Transfer pan to a rack to cool slightly, 10 to 15 minutes.
8. Make sauce while flan cools: Put all sauce ingredients in a metal bowl, then set bowl over a pan of barely simmering water.
9. Heat sauce, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165u0b0F on an instant-read thermometer, 5 to 8 minutes.
10. Remove bowl from pan.
11. Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate.
12. Remove pan and discard paper.
13. Cut flan into wedges and serve immediately with sauce.

eggs, milk, freshly grated parmigiano, salt, black pepper, nutmeg, for sauce, italian fontina, milk, egg yolks, butter

Taken from www.food.com/recipe/asparagus-flan-with-cheese-sauce-91277 (may not work)