MY VEGETABLE MAN'S ASPARAGUS FLAN
(Le Flan d'Asperges de Mon Marchand de Légumes)
Serves 8 as a first course

1 pound thin green asparagus tips (about 2 cups)
4 ounces smoked slab bacon, rind removed, cut into cubes (1 cup)
1 cup light cream
4 large eggs, lightly beaten
Fine sea salt to taste
Freshly ground white pepper to taste
Equipment:
a 10 1/2-inch round porcelain gratin dish
a vegetable steamer.

Preheat the oven to 425F. Butter the grain dish and set aside.

Bring about 3 cups of water to a simmer in the bottom of a vegetable steamer. Place the asparagus tips on the steaming rack. Place the rack over the simmering water, cover and steam until they are cooked though, 3 to 5 minutes. Drain. Set aside.

Place the bacon in a large skillet and cook, stirring frequently, over medium high heat just until it begins to give off its fat and starts to brown, 4 to 5 minutes. Drain. Set aside.

In a large bowl, combine the cream and eggs. Whisk to blend.

Pour half of the cream and egg mixture into the gratin dish. Scatter the bacon over the mixture. Layer the asparagus tips on top of the bacon. Season with salt and pepper.

Cover with the remaining cream and egg mixture.

Place the baking dish in the center of the oven. Bake until the mixture is set and the top is golden, 30 to 35 minutes.

Remove from the oven and let cool for 10 minutes. Serve in wedges as a first course, or as a main luncheon dish with a tossed salad alongside.