Okay, I’ve been avoiding the white asparagus because I’d never cooked them before. I remember the Ambassador’s wife, Claire, in Niger bringing these from France for a special dinner that included a white chocolate mousse. She had a great cook and I guess I thought the white asparagus would be beyond my skills. Silly, huh? I cook green asparagus! Some times I think, I don’t think. Anyway.
This would be a great flan for a brunch or breakfast with small, cute bowls of fruit salad and hot, pitted cherry muffins.
White Asparagus and Leek Flan
1 pre-rolled short crust pastry
2 large leeks, finely chopped
1 tbsp butter
1 lb white aspargus tips, tough ends removed and steamed until tender
1 cup grated gruyere cheese
1 cup heavy cream
Salt and pepper
1/2 cup of browned bacon pieces
Cook the leeks in butter until soft and spread on the bottom of the pastry shell. Place the asparagus tips on top. Sprinkle the cheese over all.
Beat together the eggs, cream, salt and pepper until smooth. Pour into the pastry shell and sprinkle with the bacon.
Bake in a 400 degree oven for 20-25 minutes.
Beverage suggestion: Mimosas