Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Good Appetite!