Green asparagus flans

Hello foodies!

I suggest you taste today delicious flans with green asparagus that will perfectly accompany a meat or poultry

As a starter or as an accompaniment to white meat or fish, these little flans with green asparagus seduce first by their pretty color, then by their subtle taste, enhanced with nutmeg. Guaranteed success

Preparation: 20 minutes
Cooking time: 40 minutes

Serves 4

400g green asparagus
4 eggs
40 g grated cheese (gruyere, emmental..)
40g grated Parmesan cheese
300g 15% MG white cheese
1 bunch of chives
Grated nutmeg
Salt, pepper



Step 1

Preheat the oven to 160oC (th. 5-6).

Step 2 
Clean the asparagus, cut the fibrous tip at the base
Dip them in a pan of boiling salted water for 10 minutes.
Drain the asparagus and reserve the tips

Step 3
Mix the rest in a blender with the whole eggs, emmental, Parmesan cheese, white cheese, 6 sprigs of washed chives and nutmeg. Season with salt and pepper.

Step 4
Divide the reserved asparagus tips into 6 silicone prints. Pour the asparagus mixture over the top. Bake for about 40 minutes

Step 5
Let the flans cool and unmould them
Decorate with a few sprigs of chives. Serve as a starter or as an accompaniment to meat or fish.

Learn more about asparagus

Green asparagus is picked when it is about 15 centimetres long.

To keep her tenderness, she is protected as soon as she comes out of the ground by a small plastic tunnel; its taste is pronounced.

Asparagus is rich in potassium, magnesium and vitamins. Relatively low in calories, you can eat it without fear, you'll just have to pay attention to the sauces that accompany it

Beware however of people who have a lot of uric acid, asparagus can cause very painful gout attacks

If you liked this recipe of little flans with green asparagus, do not hesitate to give me your comments, I would respond with great pleasure

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