Recipe - Flan Of Asparagus With A Tomato Coulis

1 One fourth cup Chicken stock
1 tablespoon Butter
1 One half pound Asparagus green, trimmed
3 Whole eggs
One half cup Cream
Salt, pepper
Nutmeg
2 Tomatoes
6 Cherry tomatoes halved
Asparagus heads

1. Bring the chicken stock to a boil with the butter. Cut the asparagus in
pieces. Set the tips aside. Add the asparagus. Cook for 8 min. Steam the
asparagus heads for 3 min. Drain.

2. Puree the asparagus in a blender. In a bowl mix the cream with the eggs.
Add the asparagus to this mixture. Season with salt, pepper and nutmeg.

3. Preheat the oven (400°).Butter the ramequins. Line the bottom of the
ramequins with asparagus tips. Fill with the asparagus puree. Sit the
ramequins in a roasting tin and pour in hot water to come halfway up the
sides. Bake in the centre of the oven f or 25 min. or until set firm.

4. Make the coulis : put in a blender the tomatoes. Mix at high peed.
Season with salt and pepper.

5. Serve on individual plates with a coulis of tomatoes, cherry tomatoes
and asparagus tips.

Recipe By : MarieClaire

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip