Recipe: Asparagus Mushroom Flan

Asparagus Mushroom Flan
Source: Smith & Hawken Gardener's Community Cookbook by Victoria Wise

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 (see Note)
1 pound asparagus, trimmed and cut into 1-inch pieces (see Note)
1 cup heavy (whipping) cream
2 large eggs, lightly beaten
3 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees. Melt the butter in a skillet. Add the garlic, shallot, rosemary and parsley and stir over medium heat for 30 seconds, or until wilted. Add the shiitakes and asparagus and saute for 2 minutes, or until wilted. Stir in the cream to bring to a boil and remove from the heat. Set aside to cool slightly.

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

Note: Broccoli, corn, green or globe onions, spinach or sorrel, or zucchini can be substituted.

For the mushrooms: You can substitute button, chanterelle, cremini, morel, oyster, porcini

For the cheese: You can substitute aged Asiago, blue cheese such as Cambozola or Danish blue, cheddar (orange or white as long as it's sharp), Jack, Gruyere and provolone.

For the herb: You can substitute chervil, chives, cilantro, dill, tarragon or thyme.