Asparagus Flan with Mushrooms and Fonduta
- 8 (4-ounce) round utility cups
Preheat oven to 325°F. In pot of boiling water cook the asparagus for about 1 minute, until crisp-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 cream 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. Pour asparagus mixture into the eggs and mix well. Add grated Parmesan and adjust seasoning to taste.
Butter eight, 4-ounce round utility cups. Fill utility cups equally with asparagus mixture. Place in baking dish large enough to accommodate the cups 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.
Meanwhile, bring cream to a boil with the thyme, coriander 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.
Heat garlic and extra virgin olive oil in a sauté pan over medium-high heat. Add mushrooms, thyme, salt and pepper. Sauté until crispy.
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.
An Oregon Chardonnay like the Domaine Serene Chardonnay 2002 Clos du Soleil.