Creamy Asparagus Flan with Pecorino and Spring Onion

Asparagus Flan Recipe

Category: Appetizers
Servings: 5

Ingredients

Instructions

1. Prepare the Asparagus
   Begin by cleaning the asparagus thoroughly. For detailed instructions on how to clean asparagus, refer to the Cooking School section on “How to Clean Asparagus.” Once cleaned, take the asparagus tips and cut them lengthwise into halves.

2. Sauté the Asparagus Tips
   Heat a small drizzle of olive oil in a non-stick pan and lightly sauté the halved asparagus tips for a few minutes until tender but not overcooked. Once done, remove from heat and set aside. These will be used for garnishing the flan later.

3. Prepare the Spring Onions
   Clean and slice the fresh spring onions. Place the sliced onions in the same non-stick pan with a little oil and fry them until they turn golden brown. After the onions have browned, add the asparagus rounds to the pan, adjusting the seasoning with salt and black pepper. Cook over medium heat until the vegetables release their liquid and it evaporates, leaving the asparagus tender.

4. Blend the Vegetables
   Transfer the sautéed asparagus rounds into a food processor and blend until smooth. Once blended, place the asparagus cream into a mixing bowl.

5. Add the Cream and Cheese
   To the asparagus mixture, add the fresh cream and grated Pecorino cheese. Stir the ingredients together until well combined, and set aside to prepare for the next step.

6. Prepare the Molds
   Take five 175 ml steel molds (or you can use aluminum molds if preferred) and butter them using a pastry brush. Ensure that the butter is evenly spread across the interior surfaces of each mold.

7. Fill the Molds
   Pour the asparagus mixture into the prepared molds. Make sure to evenly distribute the mixture to avoid any inconsistencies in cooking.

8. Bake the Flan
   Preheat your oven to 180°C (350°F) if using a static oven. For a fan-assisted oven, set the temperature to 160°C (320°F). Place the filled molds in the oven and bake for 45 minutes, or 35 minutes in a fan oven, until the surface of the flan is lightly golden and set.

9. Cool and Unmold
   Once baked, remove the molds from the oven and allow the asparagus flans to cool slightly. To unmold the flans, gently run a knife around the edge of each flan to loosen it. If needed, dip the bottom of the molds in hot water to help release the flans more easily.

10. Garnish and Serve
    Carefully place the asparagus tips you set aside earlier on top of the flans for a decorative touch. Feel free to use your creativity in presenting the dish, whether you want a simple garnish or a more elaborate design.

The asparagus flan is now ready to be served! Enjoy this savory, creamy appetizer that pairs perfectly with any meal or as a standalone treat.