Creamy Asparagus Flan

A Taste of Spring Delight! Prepare to embark on a culinary adventure like no other with my exquisite Asparagus Flan accompanied by succulent sautéed prawns and a vibrant green sauce. Imagine a warm velvety-smooth flan infused with the delicate essence of fresh asparagus, its vibrant green hue hinting at the abundance of flavor that awaits. With each decadent spoonful, savor the harmonious marriage of creamy texture and earthy notes, transporting your taste buds to a realm of pure culinary bliss. But the indulgence doesn't stop there. Picture plump jumbo shrimp, perfectly seared to golden perfection, and seasoned with a hint of soy sauce and persillade, nestled alongside the asparagus flan, their juicy tenderness complementing the richness of the dish with every savory bite. It's a symphony of flavors that dance on your palate, leaving you yearning for more. And let's not forget about the pièce de résistance - the green sauce. Bursting with freshness and vibrant herbal aromas: parsley, watercress and chives. This zesty accompaniment adds a refreshing burst of flavor to each mouthful, elevating the dish to new heights of gastronomic delight. Whether you're hosting a sophisticated soirée or simply indulging in a decadent meal for one, this luxurious creation is sure to impress even the most discerning palate. So why wait?

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A taste of Spring delight

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Greens Mise-En-Place

To prepare parsley and watercress, cut off stems where they become thicker and larger; discard. Keep leaves only. However thin stems are okay. Trim off asparagus woody bottoms; discard.

Blanching Greens

Bring to boil water, and swirl in salt. Blanch asparagus for 3 to 5 minutes depending on the thickness, and plunge in ice bath. Drain, and pat dry on paper towels. Blanch parsley, watercress and chives for 3 minutes, and transfer to ice bath, and drain. Wrap greens in multiple layers of paper towels, and press down to squeeze out excess moisture; set aside.
Halve asparagus in bias. Save tops for the presentation, and chop what's left for the asparagus custard (1lb./450g).

Asparagus Custard

In the blender, gather heavy cream, sour cream, eggs, yolks, lemon zest, juice and flour; mix well. Add the saved chopped asparagus stems and mix. Season with salt, pepper and tabasco.
flan can be cooked in a loaf pan or individual cake ring. In order to un-mold the flan safely, the mold shall be lined with oven proof plastic film. Humidify mold with a sponge so then the plastic wrap will stick to it.

Cooking

Preheat fan oven to 290ºF/145ºC. Heat up some water, and pour in the shallow dish half way to the top. Bake asparagus in water-bath for 70 minutes. Remove from oven and leave flan in the water bath for 10 minutes; then hot water, let cool and refrigerate flan overnight. To unmold, flip the chilled flan over a cutting board.
If cooking asparagus flan in round silicone cake mold, follow the same procedure, but reduce cooking time to 25 minutes. Let cool.
To easily de-mold individual flan, freeze for an hour or until they are hard to the touch. Do not store flan in the freezer afterwards.

Storage

Store asparagus flan in the refrigerator for up to 3 days in sealed deli containers.

Green Sauce

For the slurry, combine cold water with starch; set aside. In the high powered blender bowl, mix the blanched parsley, watercress, chives and hot chicken stock, add butter, mix well and season with, salt, pepper, nutmeg and tabasco. Pass sauce through the chinois. Bring to a boil, and whisk the slurry in. Cook for 2 minutes whisking constantly. The sauce should remain quite runny!

Prepare The Shrimp

To begin, start by gently rinsing the shrimp under cold water. This will help remove any excess dirt or debris from the surface. Once rinsed, pat the shrimp dry with paper towels to absorb any remaining moisture.
Properly drying the shrimp is key to achieving a nice sear and preventing them from becoming rubbery during cooking. Next, it's important to remove the shells and devein the shrimp. To do this, carefully peel back the shell, starting from the top near the neck and working your way down to the tail. Once the shell is removed, look for the dark vein that runs along the back of the shrimp. Use a sharp knife or a deveining tool to gently lift and remove the vein. Place the cleaned shrimp on a fresh layer of paper towels to absorb any excess moisture. Then, cover the shrimp with another layer of paper towels to create a protective barrier.

Cooking Shrimp & Plating

Preheat oven to 400ºF/200ºC. Heat up frying pan. Add a drizzle of olive oil and cook shrimp 3 minutes per side on medium high heat. Deglaze with a dash of soy sauce, and throw in asparagus heads, add persillade and sautée for an additional minute. Remove pan from the heat – let it sit for a couple of minutes shaking pan every so often. Transfer to a warm plate or baking tray.
Meanwhile, carefully plate out flan. Warm it up in the oven for 4 minutes. Do not use the microwave. Remove hot plate from the oven and let sit on the stovetop and over another cool plate (do not attempt to transfer the hot flan to another plate). Butterfly shrimp. Coat flan with the hot green sauce. Garnish with a couple of sautéed asparagus, top flan with the shrimp. Add some raw asparagus shavings and watercress leaf or parsley. Add a drizzle EVOO.
Slice of the creamy asparagus flan. Enjoy!

Asparagus Soup

Cook asparagus trimming for 25 minutes. Cool in ice bath. Blend cooked asparagus with a cooked potato, add a few parsley leaves, and chicken stock. Mix with a tablespoon butter or olive oil. Season with salt and pepper to taste. Pass through a chinois. Serve cold or hot.