Tidbits... My addiction these days is picking wild asparagus from the hills near my home. My daily walk which should take an hour sometimes turns into 2 or 3 hours if I start finding asparagus. I just can't resist looking for just one more. The stalks are very slender (like small knitting needles) . I have preserved them in several different ways. The easiest is to break them into 2 inch pieces, flash boil in slightly salted water (which keeps them green) drain, let dry on paper towels for a few hours then bag and freeze them. This season I also preserved the asparagus in small jars covered with extra virgin olive oil with a chopped hot pepper or sun dried tomatoes. This can also be done with regular asparagus as well.
- Cut tips of asparagus and cut stems in short pieces. Cook stems in milk on low just until tender.
- Let cool and puree. Add beaten eggs, cream and salt and pepper to taste
- Pour into buttered individual baking cups and bake for 20 - 25 minutes at 400˚
- Saute tips in remaining butter just until tender. Serve over each flan.