Green Asparagus Flan

Ingredients

• 500 g Green Asparagus
• 2 tbsp butter
• 5 tbsp vegetable broth
• 4 tbsp crème fraîche
• Salt
• Pepper
• Cayenne pepper
• 1 bunch chives
• 1 egg
• 2 yolks
• 3 yolks
• 300 ml orange juice
• a pinch nutmeg

Instructions

1. 1.

   Wash the asparagus and peel the lower third. Trim the ends. Dice a third into very fine cubes and blanch briefly in boiling salted water. Shock in ice water and drain.

2. 2.

   Slice the remaining asparagus into rounds, sauté in butter. Add broth and simmer gently for about 10 minutes until tender. Puree and let cool. Whisk egg, yolks, and crème fraîche together and fold into the puree. Season with salt, pepper, and cayenne pepper.

3. 3.

   Wash chives and cut into ribbons. Fold them and the blanched asparagus cubes into the mixture. Grease four ramekins and fill with the batter. Place the ramekins in a hot water bath. Cover and steam for about 30 minutes until set.

4. 4.

   Whisk yolks until frothy. Slowly pour the orange juice into the yolks while continuously whisking, until a thick sauce forms. Season with salt, pepper, and nutmeg.

5. 5.

   Remove the flans from the molds and serve with the sabayon.