Enjoy asparagus flan: a creamy, lactose-free dish with ricotta and Parmigiano Reggiano. Discover more about Italian tradition, try it now!
Wash and cut the asparagus into rounds, setting the tips aside.
Cook the asparagus rounds in a pan with the oil, adding the tips toward the end of cooking. Once soft and cooked, pour only the rounds (keep the tips aside) into a bowl, season with salt and pepper, and let cool for a few minutes.
In a bowl, mix the eggs and Parmigiano.
Blend the asparagus with the ricotta, then add the eggs and Parmigiano and blend again.
Butter the aluminum ramekins and pour in the mixture, leaving 5 mm from the edge. Take a deep-sided baking pan and pour water into it. Place the ramekins inside the pan for a bain-marie cooking method. Bake at 160 degrees, fan-assisted, for 20/25 min.
Remove from the oven and after a few minutes turn the flans out onto a plate and serve with the asparagus tips.
Italia, Emilia Romagna
| Energy (kcal) | 122.45 |
| Carbohydrates (g) | 2.41 |
| of which sugars (g) | 2.34 |
| Fat (g) | 7.89 |
| of which saturates (g) | 4.27 |
| Protein (g) | 9.85 |
| Fibre (g) | 0.93 |
| Salt (g) | 0.34 |
