Asparagus flan Posted on 7th March 2018

This recipe could be served as a dessert of starter. Just replace asparagus with Pear.

(for 8 people)
1 l milk
130 g butter
130 g flour
6 eggs
10 asparagus spears
100 g starch
6 tbsps grated Parmesan cheese
150 g diced Taleggio
breadcrumbs, to taste
150 g Taleggio
120 g cream
30 g milk

Prepare the béchamel sauce in the normal way
and add the eggs, starch and grated Parmesan
When the mixture has cooled down a little, add
the sliced asparagus.
Grease the moulds, cover with breadcrumbs and
half fill with the mixture.
Insert a cube of Taleggio cheese into the middle
of each. Add another layer of the mixture, leaving
a rim of one centimetre.
Bake in the oven at 160°C for 15 minutes.
FOR THE FONDUE :heat together 120 g cream
and 30 g milk. Before it begins to boil, add the
Taleggio cheese cut into very small pieces.
Melt the cheese, mixing with a spoon, and cook
until the cream becomes smooth and glossy.
Serve the flans on a plate covered with a spoonful
of fondue.
VARIATION :you can make the same flan using
pear instead of asparagus.


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