Asparagus flans are a delicate and flavorful side dish, perfect to accompany meat or fish. The soft texture of the flans combines with the intense taste of the asparagus, creating an irresistible combination.
Trim the asparagus lightly, wash them thoroughly and boil them
Then let them cool slightly and pass them through a sieve
Do the same with the potatoes and pour everything into a large bowl
Add the eggs, the cheese, a pinch of salt, the grated nutmeg and mix the ingredients until you obtain a creamy mixture
Then pour the mixture into 4 equal previously buttered ramekins, cover them with aluminum foil and steam for about 35 minutes
Let them cool slightly, unmold and serve
Ramekins for flans
Store the asparagus flans in the refrigerator for up to 2 days.
You can replace Galbanino cheese with any other creamy cheese of your preference.
Italia, Lombardia
| Energy (kcal) | 94.01 |
| Carbohydrates (g) | 4.34 |
| of which Sugars (g) | 2.14 |
| Fat (g) | 4.84 |
| of which Saturates (g) | 2.6 |
| Protein (g) | 7.75 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.26 |
