WINE SHOP MIONETTO

Green asparagus flan

A typically spring appetizer accompanied by Prosecco DOC Treviso Prestige Collection.

INGREDIENTS (for 2 people)

Green asparagus 500gr

Fresh liquid cream 100 ml

Egg whites 2

Pecorino cheese to be grated 20 g

Fresh spring onion 1

Salt to taste

Black pepper to taste

Butter to taste for the molds

RECIPE

Peel the asparagus stem with a potato peeler, removing the stringy part. Cut the stem into slices. Take the tips and cut them lengthwise dividing them in half. Put a little oil in a non-stick pan and sauté for a few minutes. Turn off the heat and keep them aside.

Clean the onion and slice it, place it in a non-stick pan with a drizzle of oil and fry it until golden. Then add the asparagus slices and cook adding a little water or broth from time to time to prevent them from sticking to the bottom. Season with salt and pepper to taste and cook over medium heat until no more liquids are present.

Blend the cooked asparagus in a blender until you get a creamy mixture. Transfer the asparagus cream to a bowl and add the fresh cream. Pour the grated pecorino and lightly whipped egg whites into the mixture. Mix everything and set aside.

Then take 2 steel molds with a capacity of 175 ml and butter them. Pour the mixture into the molds and place them in a small aluminum pan, filling it halfway with water. At this point, bake in a preheated static oven at 180° for 45 minutes (if you use the convection oven, cook at 160° for 35 minutes) until the surface is slightly golden.

Let the asparagus flan cool and gently remove it from the mold by removing it from the edge with a small knife. Decorate the asparagus flan with the tips that you had skipped and set aside.