Creamy Asparagus Flan

Steps

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1. 1
   Blanch the asparagus in heavily salted boiling water to remove surface dirt, brighten the color, and help preserve nutrients. Similarly blanch the Italian parsley, watercress, and chives.
   ▶ ≈0:27
2. 2
   Cut the asparagus on the bias, reserving the stems for the custard filling and the heads for plating garnish.
   ▶ ≈0:54
3. 3
   Mix together the sour cream, crème fraîche, egg yolks, lemon zest, and lemon juice. Add the blanched asparagus stems and season with salt, pepper, and Tabasco sauce.
   ▶ ≈1:06
4. 4
   Pour the flan mixture into a loaf pan lined with microwave-safe plastic wrap and cook in a water bath for one hour, or alternatively use individual round silicone molds, bake, cool, and refrigerate overnight.
   ▶ ≈1:31
5. 5
   Before unmolding, dust with Parmesan cheese to help release the flan from the mold. Individual round flans should be frozen for one hour first.
   ▶ ≈2:11
6. 6
   Remove the prawn heads and shells starting from the neck and working down to the tail. Use a sharp knife to gently lift and remove the dark vein running along the back. Save the heads and shells for making seafood sauce.
   ▶ ≈2:37
7. 7
   Blend the blanched herbs (parsley, watercress, and chives) with homemade chicken stock, olive oil, and butter. Season with salt and pepper. Bring to a boil and thicken slightly just before serving.
   ▶ ≈3:05
8. 8
   Heat a frying pan with olive oil and cook the prawns for 3 minutes on each side. Deglaze with soy sauce and finish with the asparagus heads.
   ▶ ≈3:31