Flan of asparagus with hollandaise sauce quick

01373 ASPARAGUS FLAN with QUICK HOLLANDAISE SAUCE INGREDIENTS for 6 PERSONS 500 g frozen asparagus, 400 g of bechamel sauce, a tablespoon of chopped onions, 3 tablespoons chopped parsley, 3-4 leaves spinach, hold 5 tablespoons grated Parmesan cheese, 120 g butter, 6 eggs, 2 tablespoons of lemon juice, butter and flour for the baking Tin, pepper and salt and bring to a boil in a saucepan 3 l of water and add salt with 3 tablespoons coarse salt, Dip frozen asparagus and cook for 5 minutes until tender but firm.

Drain them with a slotted spoon and place on a towel.

3 remove tips and cut them in half vertically.

Wash spinach and drain them.

Place in a blender the spinach and remaining asparagus and puree until a smooth cream.

Pour into a pan and heat the wax for 2 minutes over medium heat.

Place in a bowl and add the white sauce, 4 beaten eggs, half the parsley, parmesan, salt and pepper.

You have to get a compound not too liquid, if you need to add more grain.

Grease and flour a pudding mold about 1, 2 l capacity and pour the mixture.

Preheat oven to 210° pour into a pan containing 2 mould comfortably l of boiling water, lean the mold and bake.

Cook for 35 m and check baking flan in a stick poking at that should come out clean.

Turn off the oven and let rest for 10 minutes, Put in Blender cleaned chopped onion, 2 eggs, butter, lemon juice, salt and pepper, actuate the blender and pour flush 1/2 glass of warm water.

Pour the mixture into a bowl and place it on steel pan with water almost to a boil.

Cook for about 3 minutes over low heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly.

Remove the flan from the edge of the mould with the blade of a knife and turn it upside down on a serving platter.

Pour around the hot sauce and sprinkle with the remaining parsley.

Decorated with half asparagus tips and serve immediately.

To make this delicate preparation for a day of celebration, present with this spring: peep decoration, scraped and washed a large carrot but tender, lessatela in boiling salted water, leaving it slightly al dente.

Drain, let cool and dry with kitchen paper.

Using a rigalimoni, remove the carrots some vertical strips and cut it into slices not too thick, so you'll get round slices of carrot in the shape of a flower.

Place the flan dish on a bunch of carrot slices, laying them on the sauce.

Complete with the asparagus tips in half and with stems and leaves of parsley.