An elegant and soft appetizer, where the delicate flavor of white asparagus meets the rich, intense, and persistent note of Parmigiano Reggiano Vacche Rosse. Perfect to surprise guests, also ideal as a starter for a spring lunch or as a light main course.
Wash the asparagus well, remove the harder end part and peel them slightly if necessary.
Cut them into rounds (keeping some tips aside for decoration) and sauté them in a pan with a little extra virgin olive oil for 5-6 minutes until tender. Season with salt and pepper.
In a bowl, beat the eggs with the fresh cream, add the grated Parmigiano Reggiano Vacche Rosse and mix everything together.
Add the sautéed asparagus (set aside the tips for decoration), mixing well.
Grease 4 individual molds (like muffin or ramekin) with butter.
Pour the mixture into the molds and cook in a bain-marie in a preheated oven at 170°C for about 30 minutes (cover with aluminum foil if necessary). The flans should be puffed and slightly golden but not too dry.
Let them cool slightly, then gently unmold onto serving plates.
Decorate with the reserved asparagus tips and some parsley leaves.
For an extra touch, drizzle with Acacia honey and place some Perla al AMARENA on the side of the flan to balance the savory Parmigiano and the natural sweetness of the asparagus.
Store in the refrigerator covered with plastic wrap for up to 1 day. It is recommended to slightly reheat before serving.
Italia, Emilia Romagna
| Energy (kcal) | 139.43 |
| Carbohydrates (g) | 2.83 |
| of which Sugars (g) | 2.83 |
| Fat (g) | 10.41 |
| of which Saturates (g) | 4.59 |
| Protein (g) | 8.27 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.09 |
