Preheat oven to 400 degrees. Bring 4 quarts water to a boil. Add 2 tablespoons salt. Blanch asparagus until just tender (1 minute) and remove to ice bath and refresh. Cut asparagus in half. Cut top half into 1/2-inch pieces and set aside. Place bottom halves in a food processor and blend into a fine puree. In a bowl, mix pureed asparagus, bechamel, pieces of ham, salt, nutmeg, Parmesan, eggs, and yolks, and mix thoroughly. Add top half asparagus pieces and gently fold them in. Butter an 8-inch bundt pan and coat with crumbs, pour in asparagus mixture and place in a 12-inch baking pan 2/3-filled with hot water. Bake for 40 to 45 minutes or until top is golden brown and a dipped toothpick comes out clean. Remove and allow to cool 15 minutes. For the sauce, mix butter, grated manchego, heavy cream, and salt and pepper in small saucepan and heat gently until smooth and creamy. Chop watercress leaves and stir into sauce and remove from heat. Turn flan out onto plate and slice into 2-inch slices and plate. Spoon watercress sauce over slices and serve. This recipe yields 6 servings.

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Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net