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Home Food & Drinks Recipes Cooking Asparagus Flan–a Classic Italian Dish

Asparagus Flan–a Classic Italian Dish

Recipe
Asparagus
Egg

A springtime feast of textures: silky egg custard, tender-crisp asparagus, and delicate, poppable young peas

Redaktion

Cooking time: 1 hour 30 minutes

Ingredients (4 servings)
4 Eggs, large
240 ml Vegetable or chicken stock
25 g Parmesan, freshly grated
1/2 teaspoon(s) Salt plus a pinch extra
2 sticks Asparagus, cut diagonally into thin slices
2-3 tablespoon(s) Green peas (from about 8 to 10 pea pods)
1 pinch Pepper

To serve

Ingredients (4 servings)
1 Spring onion, cut into thin strips
1 Asparagus, peeled into thin strips
1 teaspoon(s) Sesame oil
  • In a medium bowl, gently whisk the eggs to avoid incorporating air.
  • Pour slowly through a fine-mesh sieve into another bowl.
  • Gradually add the stock to the whisked eggs, stirring carefully. Fold in the grated Parmesan and half the salt, then stir gently once more. No bubbles!
  • Mix the asparagus and peas with the remaining ¼ tsp salt and a pinch of pepper, then line the bottoms of four 180-ml ramekins with a layer of vegetables.
  • Pour the egg mixture over the veggies and skim off any air bubbles with a spoon to prevent craters on the surface.
  • Place a steamer basket in a large pot and add water to a depth of about 2½ centimeters, just below the basket. Bring to a boil over medium-high heat, then reduce to a simmer.
  • Cover the ramekins with foil and place in the pot. Lid on, steam for 12 minutes, until the eggs are set.
  • To serve, drizzle with sesame oil and garnish with finely chopped scallions and asparagus ribbons.

 

Tip:

Falstaff wine recommendation

"Centerpiece" 2024
Winery Barbara Öhlzelt, Langenlois

An elegant cuvée of Pinot Blanc and Chardonnay, showcasing a crisp, refined style with a graceful structure. Aromas of citrus, mandarin, and orange blossom lead to a dense, balanced palate, finishing with subtle notes of acacia blossom and bergamot. An ideal companion to asparagus.

weinberggeiss.at, 14 Euro

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