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Breakfast >  Pea & Asparagus Flan >

 

Pea & Asparagus Flan

• 2 LBS fresh peas, shelled

• 1/2 LB asparagus tips

• 1/4 C butter

• 1/4 LB cooked ham, diced

• 4 eggs

• 1/2 C flour

• 2 C milk

• 2 TBS plain breadcrumbs

• Salt

Preheat oven to 400-degrees F. Shell peas and cook in lightly-salted, boiling water for about ten minutes. Drain and allow to cool. In a bowl, cream butter. Add eggs one at a time. Add the flour. Add milk slowly while beating the mixture with a whisk until smooth. Stir in peas, asparagus and ham. Butter and dust a baking mold with breadcrumbs; pour mixture into the mold evenly. Bake for about one hour. Unmold and serve with extra melted butter, if desired.

 

Recipe featured in Food Fare's Community Garden Cookbook.

 

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