Asparagus flan (sformatino di asparagi)
Instructions
01359 ASPARAGUS PUDDING INGREDIENTS 4 PEOPLE 300 g of asparagus, 100 g of leek, butter, 30 g 40 g of white wine, 300 g eggs, 400 g of fresh Lombard Quartirolo, parsley, salt.
Water-Filled PROCEEDINGS an ovenproof dish and put in the oven (200°).
Thinly slice the leek and asparagus and cook them gently in a saucepan with the butter Mix and let stand for a few minutes to open flame.
Lightly salted and soaked with wine.
Simmer over low heat and covered container for about 5 minutes.
Meanwhile, beat the eggs slightly and add salt slightly.
Passed asparagus, parsley, Lombard Quartirolo and eggs with mixer until you get a smooth mixture.
Grease the moulds for souffl ' or individual bowls and pour in the mixture.
Arrange in baking dish and bake for about 40 minutes.
When cooked let it cool before unmould.
Served with a fresh tomato sauce topped with raw oil and fresh basil.
As desired, you can substitute the asparagus with the zucchini.