Asparagus and Artichoke Flans

Name: Asparagus and Artichoke Flans (Flanes de Esparragos y Alcachofas)
Yield: Serves 6 as a first course or brunch dish
Cuisine: Spanish
Ingredients: ½ teaspoon coarse salt (kosher or sea); ½ teaspoon coarse salt (kosher or sea); 3 tablespoons unsalted butter, at room temperature; ¾ cup grated Manchego cheese, Pecorino Romano, or good Parmesan; 6 thin slices (about 2 ounces total) serrano ham or prosciutto; 6 thin slices (about 2 ounces total) serrano ham or prosciutto; 4 large, very fresh eggs, preferably organic, beaten well; ½ teaspoon coarse salt (kosher or sea); 1 pound asparagus, tough lower parts of the stalks trimmed; 5 teaspoons olive oil, plus more for frying the ham; 5 teaspoons olive oil, plus more for frying the ham; 2 packages (each 9 ounces) frozen artichoke hearts, thawed and blotted dry; 2 medium-size garlic cloves, minced; ¾ cup heavy (whipping) cream; ¾ cup grated Manchego cheese, Pecorino Romano, or good Parmesan; ¾ cup grated Manchego cheese, Pecorino Romano, or good Parmesan

Flanes de Esparragos y Alcachofas

Preparation info

Serves
6
as a first course

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Inspired by a dish I tasted in the vegetable-rich Navarra region, these flans make a lovely first course for a festive spring dinner. I like them served straight from the ramekins, but for a fancier presentation you can turn them out onto dinner plates. To do this, you will need to line the bottom of the dishes with rounds of buttered waxed paper. Run a sharp knife around the finished flans, then invert them.

Ingredients

Europe
Spain
Navarre
Dinner
Starter
Mediterranean
Spring
Breakfast
Brunch

Ingredients

Method