16 asparagus stalks
2 slices of bacon
2 cups milk
1 cup heavy cream
salt and freshly ground pepper
Preheat over to 350.
Cut off the ends of the asparagus. Boil in water for about 5 minutes. Drain and let cool. Chop each stalk into inch-long pieces.
Cook the bacon in a nonstick frying pan until crisp. Drain.
Combine eggs, milk, and cream. Season with salt and pepper. Pour the egg mixture into a pan (I used a bread pan since I couldn't find a 9-inch round). Sprinkle in the asparagus and bacon. Bake for 15-20 minutes, til the flan is set but not dried out. Serve immediately.
Note: I had to bake it for almost 45 minutes, so be sure to check it. Pull it out of the oven when it's still a little bit jiggly.