Oyster Mushrooms, Peas, Cherry Tomatoes, Tarragon, Parsley, Toasted Baguette
Chef Christy Engeran of Bayona | New Orleans, LA
Adapted by StarChefs | October 2026 | Photo: Will Blunt
INGREDIENTS
Asparagus Flan:
Yield: 12 flans
Unsalted butter
1 quart heavy cream
1 cup blanched asparagus bottoms
5 whole eggs
6 egg yolks
1½ tablespoons kosher salt
1 teaspoon ground white pepper
3 sprigs tarragon
To Assemble and Serve:
Yield: 1 serving
3 tablespoons unsalted butter
2 ounces oyster mushrooms
1 ounce minced shallots
2 tablespoons minced garlic
Kosher salt
Ground black pepper
2 ounces asparagus tips
1 ounce peas
4 cherry tomatoes, halved
Picked tarragon
Picked parsley
2 slices toasted baguette
METHOD
For the Asparagus Flan:
Heat oven to 350°F. Butter 12 ramekins and set in a hotel pan. In a Vitamix Commercial blender, combine cream, asparagus, whole eggs, egg yolks, salt, pepper, and tarragon. Blend until smooth. Pour into prepared ramekins. Fill hotel pan with hot water, three quarters of the way up the sides of the ramekins. Cover tightly with plastic wrap. Bake 75 minutes, or until flans are set. Remove from oven and let rest in water bath.
To Assemble and Serve:
In a sauté pan over medium-high heat, melt butter. Add mushrooms and cook until crisp. Add shallots and garlic. Season with salt and pepper. Add asparagus tips, peas, tomatoes, tarragon, and parsley. Stir until fully combined and warmed through. Place 1 Asparagus Flan on a small serving plate. Spoon sauce over top. Serve with baguette.
