Gorgonzola & Asparagus Flan

Preheat oven to 325 degrees F. Put a kettle of water on to boil. Coat six 4- to 6-ounce ramekins with butter.

Place a bowl of ice water near the stove. Place asparagus in a medium saucepan with water to cover. Cook over high heat until bright green and just tender, 1 to 3 minutes. Drain and plunge into the ice bath. Drain and pat dry.

Whisk gorgonzola and crème fraîche in the saucepan over medium heat until melted and smooth, 3 to 4 minutes. Remove from heat, add eggs and whisk to combine. Divide the mixture among the ramekins. Top with asparagus.

Place a folded kitchen towel in a 9-by-13-inch baking pan. Place the ramekins on the towel. Add enough boiling water to the pan to come halfway up the sides of the ramekins.

Bake the flans until a knife inserted into the center comes out clean and an instant-read thermometer registers 165 degrees F, 14 to 16 minutes. Transfer to a wire rack; let cool for 10 minutes. Garnish with lemon zest and parsley, if desired.