Yield: 4 Servings

Ingredients:

Flan:

• 1 bunch fresh asparagus, trimmed
• 1 small onion
• 1 teaspoon extra virgin olive oil
• 1 teaspoon butter
• ½ quart of heavy cream
• 5 eggs
• ½ cup of grated Parmesan
• Salt and pepper

Fonduta:

• 1 quart heavy cream
• ½ teaspoon coriander seeds
• 1 cup Fontina cheese, grated
• 1 cup sharp provolone, or other hard 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 utility cups

Method:

For flan:
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.

For fonduta:
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.

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.

Wine Pairing:
An Oregon Chardonnay like the Domaine Serene Chardonnay 2002 Clos du Soleil.