Asparagus flan with parmesan, a light and simple appetizer to enjoy in spring.
Preheat the oven to 150°C (300°F). Cook the green asparagus for 8 minutes in boiling water. Drain them. Set aside the tips for decoration.
Blend the remaining asparagus with the light cream, add the Parmesan, the beaten eggs, season very lightly with salt, pepper, and fold in the chives.
Pour the mixture into 6 well-buttered small ramekins and bake for 40 minutes in the oven, in a water bath.
To finish, let cool in a water bath, unmold, and serve with hollandaise sauce and asparagus tips.
0 servings
6
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