Asparagus flan in vinaigrette
Instructions
01386 ASPARAGUS FLAN to VINAIGRETTE INGREDIENTS for 4 PEOPLE 300 g of canned asparagus, milk q.
b, 4 eggs, 1 tablespoon cornstarch, butter, salt and pepper for the vinaigrette: 3 ripe tomatoes, 1 tablespoon of mustard, a sprig of basil, olive oil, vinegar, salt Preheat oven to 200° Drained asparagus and cut them to pieces.
Beat them with milk, eggs and cornstarch until smooth puree, season with salt and pepper.
Grease a mould for flan and pour the puree.
Bake and cook in a water bath for 45 minutes or until when cooked.
Meanwhile scalded tomatoes in boiling water, remove the skin and cut the flesh into cubes.
8 tablespoons emulsified olive oil with 2 tablespoons vinegar, mustard and chopped Basil.
Add a pinch of salt and the diced tomato.
Remove the Tin from the oven, let it cool and dessert, turn out onto a serving dish.
Sprinkling with a little vinaigrette and let it cool.
Serve accompanied with the remaining vinaigrette in a gravy boat.
