Asparagus Flan

Asparagus flan is a delicious appetizer that combines the sweetness of asparagus with a soft and creamy texture. It can be served as an entrée or as a side dish.

Ingredients

• 500 g of asparagus
• 250 ml of cooking cream
• 4 large eggs
• Salt and pepper to taste
• Nutmeg to taste
• Butter for greasing the molds
• Grated Parmesan cheese (optional)

Preparation

1. Preheat the oven to 180 °C (356 °F) and grease some flan molds with a bit of butter.
2. Clean the asparagus by removing the woody end of the stem. Cook them in boiling salted water for about 5-7 minutes, then drain and let them cool.
3. Cut the asparagus tips and set them aside. Chop the remaining asparagus into pieces and blend them with an immersion blender or a mixer until smooth.
4. In a bowl, beat the eggs and add the cooking cream, asparagus purée, a pinch of salt, pepper, and a touch of nutmeg. If you wish, you can also add some grated Parmesan for more flavor.
5. Pour the mixture into the previously greased molds, and then place some of the asparagus tips you set aside on top of each flan for decoration.
6. Bake in a bain-marie in the oven for about 30-35 minutes or until the flans are set. For the bain-marie, put the molds in a larger pan filled with hot water up to halfway up the height of the molds.
7. Allow the flans to cool slightly before unmolding them gently. Serve warm or at room temperature.

Curiosity

Flan, originally, is a sweet dish of French origin, but modern cuisine has taken the concept and adapted it to many savory variants. Asparagus flan is a spring reinterpretation that enhances the delicate flavor of this vegetable.

If you have specific needs or are curious to explore variations based on other ingredients you have at your disposal, do not hesitate to ask me!