An elegant and soft appetizer where the delicate flavor of white asparagus combines with the rich, intense, and persistent note of Parmigiano Reggiano Vacche Rosse. Perfect to surprise guests, ideal as a starter for a spring lunch or as a light main dish.
Wash the asparagus well, remove the tougher end part and peel them lightly if necessary.
Cut them into slices (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 (reserve the tips for decoration), mixing well.
Butter 4 single-serving molds (muffin or ramekin type).
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 up and slightly golden but not too dry.
Let cool slightly, then gently unmold onto serving plates.
Decorate with the reserved asparagus tips and some parsley leaves.
For an extra touch, drizzle Acacia honey and place a few Amarena Pearls beside 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 warm slightly 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 |
