Delicacy, refinement and elegance are three adjectives that define the character of the star ingredient of the day: asparagus, a vegetable that divinely marries with eggs! The combination seems to me perfect to create a recipe in full Easter theme. So let's see how to prepare the asparagus flans.
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Identity Card of the Recipe
- 85 KCal Calories per serving
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Ingrediants
For the flans
- 500 g of green asparagus
- If necessary: about 50 ml of milk
- 1 clove of garlic
- 1 sprig of parsley
- 2 tablespoons of extra virgin olive oil
- 1 grated nutmeg
- Q.b. of pepper
- Q.b. of salt
- 125 g of fresh ricotta
- 30 g of grated Parmesan cheese
- 180 g (3 medium) of eggs
To decorate
- 120 g (3-4 medium) of quail eggs
Materials Needed
- Silicone molds
- Vegetable peeler
- Casserole
- Immersion mixer
- Becker
- Spoon or scoop
Preparation
- Clean and peel the green asparagus, removing the hard and stringy lower end. Cut the asparagus stems into small pieces and leave the tips whole.
How to peel asparagus?
After having washed them thoroughly, the asparagus can be peeled: place each asparagus on the cutting board and, with the tip of the vegetable facing us, pass the vegetable peeler along their entire length, starting from the center towards the base.- Pour a couple of tablespoons of oil into a saucepan and flavor with a clove of garlic. Pour the diced asparagus stalks into the oil, leaving the tips aside. Season with salt and pepper and cook, adding a ladle of water to taste. After 10 minutes, add the asparagus tips and cook for another 5 minutes .
- Turn off the asparagus and allow to cool.
- Remove the tips of the asparagus (which will be used for decoration) and combine the stalks in a beaker. Add the fresh ricotta, eggs, parmesan and season with salt, pepper and nutmeg. Add the parsley and blend everything to obtain a cream. If necessary, add a little milk and blend until smooth and not too thick.
Did you know that
Those who don't like asparagus can follow the recipe and prepare flans with other vegetables such as spinach, zucchini (follow the recipe for Zucchini Flan), aubergines, mushrooms or a mix of vegetables.- Distribute the asparagus cream in the molds, until it reaches ¾ of the height. You can use silicone molds or aluminum cups: in the latter case, the molds must be greased and sprinkled with breadcrumbs (possibly gluten-free for celiacs ).
- Prepare the container for the water bath. Pour a glass or two of hot water into a sufficiently large baking pan and place the containers with the batter in it: the water must reach at least half the height of the containers.
- Place the pan in a preheated oven at 160 ° C and cook in a bain-marie for about 30 minutes.
- Meanwhile, prepare hard-boiled quail eggs. Immerse the quail eggs in water, bring to a boil and boil the eggs for 3-4 minutes (starting from the moment of boiling). Remove the eggs from the saucepan and cool in very cold water. Shell the eggs.
- Turn the molds over and serve with quail eggs and breadsticks.
Alice's comment - PersonalCooker
Seeing how beautiful these asparagus flan? However, I recommend serving them immediately: flans hate waiting and require to be eaten immediately (otherwise they collapse!). If you liked the idea but don't like asparagus, you can of course change vegetables and customize the flans to your taste.Nutritional values and Health Comment on the recipe
Asparagus Flans are not too caloric appetizers, with a prevalence of energy borne by lipids, followed by proteins and finally by carbohydrates. Fatty acids are almost equally distributed between saturated and unsaturated, cholesterol is quite abundant and fibers appear in medium quantities.
Asparagus Flans are suitable for the diet of overweight subjects, but not for those suffering from hypercholesterolemia. They can be contextualized in the diet for celiac disease but not in that against lactose intolerance. They lend themselves to the lacto-ovo vegetarian diet but not to the vegan one.
The average portion is around 100g (85kcal).
