Wash the asparagus and cut off the tough ends.

Slice the asparagus stalks, reserving six tips for garnish.

Puree the sliced asparagus into a smooth, green cream.

Prepare a bechamel sauce by heating milk in a pan.

Melt butter in the same pan.

Whisk in white flour and cook over low heat until a light, thickened white cream forms.

Add the asparagus puree to the bechamel sauce.

Incorporate the egg yolk, salt, and pepper into the asparagus bechamel.

Grease and flour pudding molds (preferably aluminum).

Pour the asparagus cream into the prepared molds.

Cover the molds tightly with aluminum foil.

Place the molds in a ceramic casserole dish.

Add water to the casserole, reaching halfway up the sides of the molds.

Bake in a preheated oven at 180°C (350°F) for 30 minutes.

Remove the aluminum foil and continue baking for 10-15 minutes to lightly brown the flans.

Remove the molds from the oven and allow them to cool slightly.

Unmold the flans and garnish with the reserved asparagus tips.