Asparagus Flan with Fonduta Cheese Sauce

Description Asparagus Flan with Fonduta Cheese Sauce

Ingredients:

Flan: 1 bunch fresh asparagus, trimmed
1 small onion
1 teaspoon extra virgin olive oil
1 teaspoon butter , unsalted
1/4 cup dry white wine
½ quart of heavy cream
5 large eggs
½ cup of grated Parmesan
Salt and pepper

Fonduta:
1 quart heavy cream
1 cup Fontina cheese, grated
1 cup sharp cheese, grated
1 sprig fresh thyme
½ teaspoon white pepper

Mushrooms:
1 clove garlic
1 Tablespoon extra virgin olive oil
1 dozen shiitake mushrooms, stems removed
1 sprig of thyme
White truffle oil, for garnish

Additional equipment: 8 (4-ounce) round ramekins

Flan:
Preheat oven to 350°F In pot of boiling salted water cook the asparagus for about 5 minutes, until tender. Drain and run under cold water to stop the cooking process. Cut into small pieces. In a sauté pan over medium heat, sweat the onion in extra virgin olive oil and butter. Add the asparagus with the wine to the pan and season with pepper to taste. Simmer 5 minutes. Transfer asparagus mixture to a blender and process until smooth. In a large bowl beat the eggs with the cream. Pour asparagus mixture into the eggs and mix well. Add grated Parmesan and adjust seasoning to taste. Yield: 8 Servings

Butter eight, 4-ounce round ramekins. Fill ramekins equally with asparagus mixture. Place in baking dish large enough to accommodate the ramekins and fill halfway with hot water. Bake for approximately 30 minutes, or until flans are golden and raised. Remove from oven and keep in warm water bath until ready to serve. For fonduta: Meanwhile, bring cream to a boil with the thyme and white pepper. Add both cheeses and remove from heat. Stir continuously to melt cheeses. When dissolved, transfer mixture to a blender and process until smooth. Keep warm. For mushrooms: Heat garlic and extra virgin olive oil in a sauté pan over medium-high heat. Add mushrooms, thyme, salt and pepper. Sauté until crispy. To serve: Unmold each asparagus flan onto a serving dish. Pour a quarter of the fonduta over each flan. Spoon a quarter of the shiitake mushrooms over the fonduta. Drizzle with white truffle oil Yield: 8 Servings

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.