Asparagus Flan

Makes 4 to 5 servings. Break the tough ends off of the asparagus spears. Blanch tips in boiling water for 1 to 2 minutes. Drain and place in ice water. Set aside a third of the asparagus. Preheat oven to 325 degrees. Butter four 4-ounce ramekins or five 3-ounce ramekins. Cut the two-thirds portion of asparagus into 1-inch pieces and saute in the butter for 4 to 6 minutes or until tender. Place the sauteed asparagus in a blender or food processor with the cornstarch, cream and eggs. Blend until pureed. Adjust seasoning to taste with salt and pepper. Pour the asparagus puree into the prepared ramekins and place in a baking pan. Pour boiling water around the ramekins until the water is half way up the sides of the molds. Bake for 20 to 25 minutes or until set. To serve, cut the one-third portion of asparagus into 4-inch pieces. In a large saute pan heat the vegetable oil and sesame oil over high heat. Add the ginger, black beans and garlic, saute until the garlic starts to sizzle. Add the asparagus and toss until warmed through. Add the pea shoots, and toss a few times to mix well. Divide the pea shoot mixture among 4 or 5 warm plates and unmold a flan on top of each. Garnish with sesame seeds. Note 1: Fermented black beans are available in Asian markets. Note 2: To toast sesame seeds, place in a small, heavy, ungreased skillet over medium-high heat. Toast until you hear the seeds begin to pop, shaking the pan to keep the seeds from scorching.