Flan De Jamon with Watercress Sauce
| Yield: | 6 servings |
| Categories: |
| 1 | lb | Fresh medium-size asparagus spears; rough ends removed |
| 2 | c | Bechamel |
| 1/4 | lb | Jamon Serrano or prosciutto; cut 1/4" dice |
| 1 | pn | Nutmeg |
| 1/4 | c | Grated Parmigiano cheese |
| 2 | Eggs; plus | |
| 2 | Egg yolks | |
| 1/4 | c | Fresh bread crumbs; lightly toasted |
| Under broiler | ||
| === SAUCE === | ||
| 2 | oz | Butter |
| 4 | oz | Manchego cheese |
| 6 | oz | Heavy cream |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Watercress leaves; blanched, shocked |
Advertisement