Impress at a dinner party this summer by recreating Yves Quemarais' asparagus recipe using this season's ripest ingredient.

  • 1 hr 15 mins
  • 4
  • Medium


  • 16 large green asparagus
  • 500ml double cream
  • 4 eggs
  • 1 orange
  • 100ml olive oil
  • 40ml balsamic vinegar
  • Salt and pepper


Cut the bottom off the asparagus tips so they measure around 8cm then cook the cut off ends in cream over a low heat for 30 minutes. Blend until smooth.

Bring a pan of salted water to the boil and cook the rest of the asparagus for 3 minutes.

Cut the orange in half. Squeeze out juice of one half into a bowl and dice the flesh of the other half.

Add olive oil, balsamic vinegar, salt and pepper to the diced half before adding it to the orange juice.

Combine the asparagus mix with the eggs and divide it between four small buttered ramekins. Bake in a water bath in the oven at 150 degrees for 30 minutes. Check the cooking with the tip of a knife, if the knife is clean then it is ready.

To finish turn out the warm flan onto a plate and arrange the asparagus tips beside it. Pour the dressing over the top or serve on the side.

You can follow Yves on Twitter for more delicious ideas: @lecheffrancais

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