- Servings: 12
|16||Fresh Asparagus Spears, divided|
|1× 8 oz pkg||Cream Cheese, softened|
|¾ tsp||Lemon Pepper Seasoning|
|½ cup||Crumbled Blue Cheese|
|2 Tbsp||Whipping Cream|
|1 tsp||Chopped Fresh Tarragon|
|3||Grape Tomatoes, halved lengthwise|
|3 cups||Shredded Romaine Lettuce|
|3 Tbsp bottled||French Dressing|
Heat oven to 325 degrees. Butter a 9 inch quiche pan. Steam asparagus until tender crisp. Select 12 asparagus spears and cut in half, reserving the bud ends, about 3 inches in length, and set aside. Coarsely chop unreserved pieces and remainder of asparagus spears, and place in a food processor bowl, fitted with the metal blade. Process until pureed. To pureed asparagus in processor bowl, add cream cheese, eggs, and lemon pepper seasoning and process until creamy. Add blue cheese and whipping cream, then continue to process until smooth. Stir in tarragon, then pour into prepared quiche pan. Place on a baking pan larger than the quiche pan. Fill outer pan with hot water to 2/3 of quiche pan. Bake for 30 minutes.
Place reserved asparagus spears, in a spoke pattern, on top of flan with buds to the outside, leaving a space in the center. Place the 6 halves of tomatoes in center to form a flower design. Bake an additional 10-15 minutes, until flan is completely set. Cut between asparagus spears into 12 servings. In a medium bowl, mix shredded lettuce with dressing. Place 1/4 cup dressed romaine lettuce on each plate and serve pieces of appetizer on top of each.