Asparagus Flan with Smoked Salmon–Potato Salad

Name: Asparagus Flan with Smoked Salmon–Potato Salad
Yield: makes 4 individual (6-ounce) flans, or 3 cups
Ingredients: 1 pound asparagus, trimmed of woody stem ends and coarsely chopped, reserving unchopped 1-inch tips to garnish the flans or add to the salad; 1 tablespoon butter, plus more for greasing ramekins; 1 tablespoon finely chopped shallots; 1 1/2 cups heavy cream; 1 cup milk, plus more if needed; 3 egg yolks plus 1 whole egg; Salt and pepper; Pinch of freshly grated nutmeg; 2–3 medium potatoes, such as Yukon gold, peeled and diced (about 1 large cup); Salt; 1 tablespoon finely chopped shallots; 2 tablespoons white wine vinegar or apple cider vinegar; 6 tablespoons olive oil; 3 tablespoons finely chopped celery; 2 tablespoons finely chopped red onion; 1/4 cup Classic Croutons (p. 88); 3/4 cup diced smoked salmon or gravlax; Freshly ground pepper; 2 slices bacon, fried until very crisp, crumbled (about 2–3 tablespoons), optional; Asparagus tips, for garnish; (makes 4 servings)

December 14, 2011

Flan is essentially custard—the creamy melding of milk and eggs in what has proved to be a delectable revelation: you can make a savory flan out of virtually any vegetable. We do several savory flans at my restaurants, including mushroom and carrot, but its delicate flavor and pale green color makes asparagus flan my hands-down favorite. A potato salad made with smoked salmon (which is great on its own for lunch or brunch) is a stylish partner, but you can easily serve this flan with toasted slices of French bread and Grana Padano (or your favorite cheese) and a simple green salad with tomatoes.

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