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Ingredients

• 1 pound asparagus, tough ends trimmed and stalk bottoms peeled if necessary
• 1 medium onion, finely chopped
• 4 tablespoons unsalted butter
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/3 cup finely grated Parmigiano-Reggiano
• 1 teaspoon finely chopped tarragon leaves, plus 2 teaspoons
• 3/4 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons finely chopped chives
• 2 teaspoons finely chopped fresh tarragon
• 1 teaspoon lemon zest
• 1/2 teaspoon Worcestershire sauce
• 1/2 pound fresh jumbo lump crabmeat, picked over for shells

Description

Asparagus Flan

Emerils