2 asparagus flan

01233 ASPARAGUS FLAN with TOMATO VINAIGRETTE INGREDIENTS 2 bunches of asparagù Brindle; 1 package of cream; 3 eggs; 1 onion; nut 1; salt, oil; vinagrette200 ml.

of olive oil; 100 ml.

wine vinegar; 1 tablespoon mustard grain; Mint, salt and pepper; tomatoes; Remove the hard part of asparagù and cook in salted water until they are tender, hold aside the cooking broth.

Saute chopped onion in a little oil, add the asparagù apart and 200 ml.

cooking broth and cook for a few minutes.

Blend with the cream, eggs just enough to get a mashed up, add salt and pour into a mold shaped round Crown, buttered.

Cook in the oven, Bain-Marie, for about 40 minutes.

Let cool.

Drafted and serve with the warm vinaigrette.

Vinaigrette; Heat the tomatoes for a few minutes in boiling water, rinse under cold water and remove the seeds.

Prepare the vinaigrette with olive oil, vinegar, mustard and a little bit of salt and pepper.

Mix well and sprayed the diced tomatoes and the chopped Mint.

Heat slightly and let it rest for a minute.