Asparagus Flan

16 asparagus stalks
4 ounces bacon, coarsely chopped
8 eggs
2 cups milk
1 cup heavy cream
8 sprigs of fresh chervil, minced
salt and freshly ground pepper

Cut off the tough ends of the asparagus stalks. Peel the asparagus. Boil in salted water for 5 min. Drain and let cool. Chop each stalk into 2 or 3 in pieces.

Saute the bacon in a nonstick frying pan till crisp. Drain on a paper towel.

Combine the eggs, milk, cream and half of the chervil. Season with salt and pepper. Preheat the oven to 350 degrees. Pour the eff mixture in a 9 in pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15 -20 min, till the custard is set but not dried out. Serve immediately with the rest of the chervil.