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Farm Fresh: Asparagus and mushrooms team for savory flan

Thursday, June 08, 2000

Tested by Arlene Burnett

You can't ignore the aroma of fresh rosemary, garlic and shallots -- combine these treasures with fresh asparagus and shiitake mushrooms and you won't be able to resist our Farm Fresh recipe for this week -- Asparagus-Mushroom Flan.

Flan is basically a custard dish. Our recipe is a savory flan, because it's made with herbs.

Asparagus-Mushroom Flan

2 tablespoons butter
1 garlic clove, minced
1 large shallot, finely chopped
1/4 teaspoon chopped fresh rosemary leaves
1/3 cup chopped fresh parsley leaves
2 ounces fresh shiitake mushrooms, trimmed and thinly sliced
1 pound asparagus, trimmed and cut into 1- inch pieces
1 cup heavy cream
2 large eggs, lightly beaten
3 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees.

Melt butter in skillet. Add garlic, shallot, rosemary and parsley. Stir over medium heat 30 seconds or until wilted. Add the shiitakes and asparagus and saute 2 minutes, or until wilted. Stir in cream, bring to boil, remove from heat. Set aside.

Stir in the eggs. Pour mixture into 4 lightly greased 1-cup ramekins or one 1-quart, lightly greased souffle dish. Place in a baking dish filled with 1 inch of hot water and bake for 35 minutes or until golden on top and knife inserted in center comes out clean. Serve warm.

"The Gardeners' Community Cookbook" by Victoria Wise


If you have a fruit or vegetable that you would like to see, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.



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