<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Grease twelve 4-ounce ramekins; line bottoms with parchment paper; grease. Prepare vegetable steamer. Cover; heat to boiling. Reduce heat to maintain gentle simmer. Discard ends of asparagus. Cut into 1-inch pieces; separate tips. Steam half of tips 2 minutes or until bright green. Transfer to bowl; set aside. Steam remaining tips and stalks 8 minutes or until tender. In blender, puree asparagus, cream, margarine, herbs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth. In large bowl, whisk eggs with asparagus mixture until blended; divide among ramekins. Pour hot water from steamer into 18-inch by 12-inch roasting pan. Arrange ramekins in pan; water should come halfway up. Bake flans 35 to 40 minutes or until knife inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove ramekins from pan; cool on rack 5 minutes. Run thin-bladed knife around edges of ramekins. Invert onto serving plates. Garnish with asparagus tips."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10663/asparagus-flans-recipe-ghk0411/>