Wash and slice the asparagus into rounds, setting aside the tips.
Cook the asparagus rounds in a pan with the oil, adding the tips towards the end of cooking. Once soft and cooked, pour only the rounds (keep the tips aside) into a container, season with salt and pepper, and let cool for a few minutes.
In a bowl, mix eggs and Parmigiano.
Blend the asparagus with the ricotta, then add the eggs and Parmigiano and blend again.
Butter the aluminum molds and pour the mixture, leaving 5 mm from the edge. Take a high-sided baking dish and pour water inside. Place the molds inside the dish for a bain-marie cooking. Bake at 160 degrees, fan-assisted, for 20/25 minutes.
Remove from the oven and after a few minutes, turn the flans onto a plate and serve with the asparagus tips.
Italy, Emilia Romagna
| Energy (kcal) | 120.28 |
| Carbohydrates (g) | 1.84 |
| of which Sugars (g) | 1.84 |
| Fat (g) | 7.76 |
| of which Saturates (g) | 4.1 |
| Protein (g) | 10.47 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.11 |
