Asparagus pudding

Ingredients:

• 450 g asparagus (if necessary, trim off the tough ends and peel the tips of the sprouts)
• 225 g fresh crab meat in pieces (shell off)
• 1 medium onion, finely chopped
• 4 tbsp (60 g) butter
• 3 eggs category CO
• 1.5 cups heavy cream
• 1/3 tbsp. finely grated parmesan
• 1 tsp plus 2 tsp finely chopped fresh tarragon leaves
• 3/4 tsp salt
• 1/2 tsp ground white pepper
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tsp finely chopped chives
• 1 teaspoon lemon zest
• 1/2 tsp Worcestershire sauce

Preparation:

1. Process the asparagus and cut the spears diagonally into 2.5 cm long pieces. Set the ends aside.
   
   In a large heavy skillet, cook the asparagus and onion in 3 tablespoons (45 g) butter over moderately low heat until the asparagus is tender, about 20 minutes.
   
   Puree this mixture in a food processor until completely smooth. If any tough fibers remain after blending, pass it through a fine-mesh sieve before using.
2. Preheat oven to 350°F (160°C) and lightly grease the insides of 6 (1/2 cup) ramekins with the remaining tablespoon butter.
   
   Place the asparagus mixture in a stand mixer and whisk it with the eggs, heavy cream, cheese, a teaspoon of tarragon, salt, and pepper. Divide the mixture evenly among the prepared ramekins and place them in a large baking dish.
   
   Add enough hot water to come halfway up the large pan and bake, uncovered, until the flan is set, about 25 to 30 minutes. Transfer the ramekins to a wire rack and let cool slightly.
3. While the flans are cooking, blanch the asparagus tips in a small saucepan of salted water until slightly tender and crisp, about 3 minutes. Rinse under cold running water to prevent overcooking and drain.
4. In a bowl, whisk together the olive oil, lemon juice, chives, 2 teaspoons of tarragon, lemon zest, Worcestershire sauce, and salt and white pepper to taste. Add the crab meat and remaining asparagus tips and mix gently but thoroughly. Adjust seasonings as needed.
   
   When the flans have cooled slightly, run the tip of a paring knife around the edges of each mold and, turning the mold upside down, transfer the puddings to serving plates. Garnish each serving with the crab mixture and serve immediately. Flans are delicious at any temperature.