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Asparagus Flan with Fonduta Cheese Sauce
Description Asparagus Flan with Fonduta Cheese Sauce


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

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

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

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


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