Savor the asparagus flan: a creamy and lactose-free dish with ricotta and Parmigiano Reggiano. Discover more about Italian tradition, try it now!
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 |
