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Asparagus recipe: Asparagusflans from Provence
Ingredients for 4 servings:
1000 g green asparagus
2 egg yolks
2
salt pepper nutmeg
to garnish Chervil leaves or basil leaves
Preparation: The rear half of the asparagus peel. Three asparagus spears per serving
off and on the side.
Soft asparagus in boiling salted water, abschütten,
cut into pieces and then mash finely. In return the pan and stirring
on medium fire about third
let boil (this is important so that the later Flane not remain liquid
). Let cool slightly.
Eggs and egg yolks to give asparagus puree, salt, pepper and Musakt
spicy flavor and portions ausgebutterte forms or give
cups. Sealed with aluminum foil. In a Gratinform and with as much boiling water
umgiessen that forms half of the
Waterbath stand.
Flan on the second groove on the 180 degree preheated oven for about
even 30 minutes go by.
aside asparagus tips in a little salted water cook
almost soft (about 5 minutes). Drain and halve lengthwise
.
asparagusflans from the oven and plate to fall. With
asparagus spears and chervil or basil leaf garnish.
Rubrik: Appetizer
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