It’s the asparagus season and I love asparagus, so there you go with another asparagus recipe – this easy asparagus flan is fine as an appetizer, starter or light dinner.
The next 4 days I will be with my boyfriend in the region of the Loire Valley in France, discovering amazing castles and having picnics in the nature, drinking good wine and visiting caves, eating tons of cheese, home-made breakfast on the farm where we are staying and other local stuff. So you can imagine how much I am looking forward to it, but on the other hand I am scared (as 80% of women) that I might receive a slap from my scale after my return. So tonight I did a light dinner – this asparagus flan.
Ok, so here I leave you with the recipe for this yummy flan and I am going back to finish my packing for the wonderful 4 days in the middle of nature and wonderful castles. And very soon I will be back with my next post about the castles of Loire Valley!
- 500 g of green asparagus
- 80 ml whipping cream
- 1 tsp. cornstarch
- 1 egg
- 40 g parmesan (brick)
- salt, pepper
- Preheat the oven to 180°C. Chop about 10 g of the parmesan into thin chips and grate the rest.
- In a medium pot, bring water to boil, add salt. Wash the asparagus and cut off the ends (1 cm). Cut off the heads and set aside, chop the rest of asparagus in small pieces. When the water boils, cook the heads for 2 minutes (they need to stay crunchy), then take them out and drain away. Put the rest of asparagus into the boiling water and cook for 8 minutes, then take them out and drain away.
- Put the cooked asparagus (without the heads) together with the cream into a bigger bowl and mix them until smooth. Add the cornstarch and mix well. Add the egg and parmesan, mix all together until homogeneous. Season with salt and pepper.
- Fill in 4 flan ramekins and bake for 15 minutes. When done, sprinkle with parmesan chips and insert 2 asparagus heads in each ramekin. Serve warm.
