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Asparagus Flan With Fontina-Asiago Fonduta

Chef Giancarla Bodoni
Restaurant/Operation Escopazzo, Miami Beach, Fla.
Menupart Eggs, Cheeses and Dairy 
Daypart Lunch, Dinner
Region Latin Fusion

Asparagus Flan
Yield: 6 servings
Asparagus spears, trimmed 1 lb.
Olive oil 1 Tbsp.
Butter 1 Tbsp.
Yellow onion, chopped 1/2
Heavy cream 2 cups
Salt and pepper as needed
Large eggs, beaten 5
Fontina-Asiago Fonduta recipe follows
Truffle oil as needed
1. Boil asparagus for 1 minute; remove to ice bath.
2. Heat olive oil and butter in sauté pan; add onion and cook until translucent. Add asparagus, cream, salt and pepper and let simmer 10 minutes.
3. Transfer asparagus mixture to food processor; process until smooth. Stir asparagus mixture into beaten eggs and whisk until ingredients are well combined.
4. Grease six 4-oz. ramekins; pour in asparagus mixture and place in bain-marie. Cover ramekins with sheet of buttered parchment paper. Bake at 300F until softly set, about 30 minutes.
5. To serve, place flan on serving plates, pour about 4 oz. Fontina-Asiago Fonduta over each and drizzle with truffle oil.
Fontina-Asiago Fonduta
Yield: 3 cups
Heavy cream 2 cups
White pepper pinch
Nutmeg, grated pinch
Thyme 1 sprig
Fontina and Asiago cheese blend, shredded 3 cups
1. Combine cream, pepper, nutmeg and thyme in medium saucepan. Heat to boil and remove from heat. Add cheese and let sit for 5 minutes. Remove thyme.
2. Process cheese mixture in food processor or blender until smooth. Keep warm.

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