The asparagus flan is a delicious appetizer typical of Italian cuisine. It is a creamy and flavorful dish, perfect for starting a meal in a refined way. Fresh asparagus is cooked and then mixed with eggs, fior di latte mozzarella, and milk to achieve a soft consistency. The whole is flavored with extra virgin olive oil and a light sprinkle of salt. The addition of whole wheat bread gives a crunchy note to the flan. The dish can be served hot or cold, depending on preferences. It is ideal to accompany an aperitif or as an elegant appetizer for a special dinner.
Clean and boil the asparagus; drain them
Drain the whey well from the fior di latte
Oil a rectangular baking dish and arrange half of the buttered bread slices
Place half of the fior di latte in thin slices on top, and then all the aligned asparagus
Cover with the remaining fior di latte slices and finish with another layer of buttered bread slices
Separately, beat the eggs adding salt and incorporate the milk
Pour over the prepared ingredients and gratinate in the oven at 200 degrees
Non-stick pan
Blender
Store in the refrigerator for up to 2 days
Can be served hot or cold
Italia
| Energy (kcal) | 91.8 |
| Carbohydrates (g) | 7.36 |
| of which Sugars (g) | 2.63 |
| Fat (g) | 3.55 |
| of which Saturates (g) | 1.89 |
| Protein (g) | 6.94 |
| Fiber (g) | 2.2 |
| Sale (g) | 0.09 |
