Asparagus Flan with Gratinated Goat Cheese and Melted Vine Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g asparaus, (white)
- 120 ml cream
- 2 egg (s), organic
- salt
- butter
- Lemon zest, grated
- nutmeg
- sugar
- 1 bowl tomato (s), vine tomatoes (alternatively cherry tomatoes)
- 1 clove garlic
- olive oil
- thyme
- pepper
- 4 slices cheese from the goat cheese roll or goat cheese thaler
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the woody end or cut off with a U peeler. Put three to four sticks back first, put the rest with a pinch of salt, a little sugar, butter and lemon zest in a casserole dish with a lid or place on a piece of aluminum foil and pack into a parcel. Cook in the oven at 160 ° C for half an hour.
- Let the asparagus cool down a little and mix finely with the eggs and cream in a tall container. If necessary, add a little taste and pour the mixture into buttered soufflé molds or silicone molds (coffee cups work just as well), place them in a fire-proof mold and fill up halfway with warm water. Cook in the oven at 160 ° C top / bottom heat, depending on the size of the molds, for about 40-45 minutes in a water bath.
- Clean the bush or cherry tomatoes and glaze in a pan with thyme, garlic and a little oil. Cut the put back asparagus stalks into oblique pieces and glaze in a little butter in another pan. Season with salt, pepper, sugar and lemon zest.
- Cut the goat cheese roll into slices or remove the goat cheese thalers from the packaging and then briefly gratinate in the oven with top heat.
- Serving: Turn the flan out of the molds and place in the middle of a flat plate. Place the glazed asparagus pieces next to it and place a slice of gratinated goat cheese on top. Finally, spread the small tomatoes around the flan and decorate with a little thyme if necessary.
- Good Appetite!
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