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Snack & Appetizers

Asparagus Flan with Parmesan Fondue

Here is the recipe for Asparagus Flan with Parmesan Fondue, a creamy and sophisticated appetizer. Perfectly baked and served with a Parmesan sauce, it is easy to prepare and ideal for any occasion!
Recipe Asparagus Flan with Parmesan Fondue
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 30 minutes
  • Servings for 6 Tartlets

The Asparagus Flan with Parmesan Fondue is the perfect choice if you are looking for a refined and flavorful appetizer. This dish offers a delicate taste with a soft and velvety texture, enriched by a creamy Parmesan Sauce that elevates the flavor of the asparagus. Perfect to serve as an elegant starter or a tasty side, the Asparagus Flan with Parmesan Cream is ideal for a special dinner or to impress your guests with a gourmet recipe.

Preparing this Asparagus Soufflé with Parmesan Cream is simple: just cook the asparagus, blend them with eggs, cream, and a few other ingredients to obtain a soft mixture, then bake the Mini Asparagus Flans in the oven until golden. The final touch? A delicious Parmesan Fondue that envelops everything with irresistible creaminess and flavor.

All that’s left is to prepare this delicious Asparagus Flan with Parmesan Sauce and bring to the table an elegant and tasty dish, perfect for any occasion!

Note on Ingredients: For best results, use Parmigiano Reggiano, an aged Italian cheese known worldwide as Parmesan. If you can’t find authentic Parmigiano Reggiano, you can use an aged Parmesan-style cheese, available in most supermarkets. Avoid pre-grated cheese for the sauce; instead, use finely grated fresh cheese for a creamier texture.

Ingredients for 6 Tartlets

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Method

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  1. To prepare the Asparagus Flan, start by trimming the woody ends off the asparagus. Rinse them thoroughly under running water, then cut them into pieces about 2-3 centimeters long, making sure to keep the tips intact as they will be used for decoration later.
  2. In a pan, heat a drizzle of olive oil and sauté some finely chopped red onion along with a clove of garlic. Next, add the asparagus (setting aside 12 tips for later), season with salt and pepper, pour in half a glass of water, and cover with a lid. Cook over low heat until tender.
    Asparagus Cake Preparation
    Asparagus Cake Preparation 3
  3. Once the asparagus are tender, drain them from the cooking water and place them in a blender. Add grated cheese, fresh cream, eggs, breadcrumbs, salt, and pepper, then blend everything until you achieve a smooth and creamy mixture.
    Asparagus Souffle Preparation 4
    Preparation Asparagus Cake 7
  4. Grease some aluminum muffin molds thoroughly and fill them about 3/4 full with the asparagus mixture. Place the molds in a baking tray, filling the tray with water until it reaches halfway up the sides of the molds. Bake in a preheated static oven at 180°C (350°F) for about 20-30 minutes.
    Asparagus Cake Recipe 11
    Asparagus Cake Recipe 12
  5. A few minutes before the flans are done baking, prepare the Parmesan Fondue by placing fresh cream in a saucepan. Bring it just to a boil, then add grated Parmigiano Reggiano and whisk well, continuing to mix until the cheese is completely melted. Add a pinch of cornstarch and continue cooking while stirring until the mixture thickens.
  6. Once cooked, remove the asparagus flans from the oven and let them rest for a few moments. Carefully take them out of the molds and place them on a serving platter. Drizzle with the Parmesan fondue and garnish with 2 asparagus tips on each flan. Serve immediately while hot. Finally, remember to download our App with exclusive content and fewer ads!
    Asparagus Souffle Recipe

Variations and Alternatives

You can substitute the Parmesan Reggiano Fondue with Taleggio Fondue or alternatively with Grana Padano.

Tips

If the asparagus cream turns out too runny, you can add a bit more breadcrumbs and blend everything again. If the Parmesan fondue ends up too liquid, carefully add a little more cornstarch to thicken it.

Storage

The Asparagus Tartlets (or Asparagus Flans) can be stored in the refrigerator for 1-2 days once cooked.

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