A springtime treat -- sliced fine, this asparagus flan is a tasty antipasto or side dish. In larger portions it will be a nice centerpiece of a light lunch. To serve 8 as an antipasto:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 2 pounds (800 g) plump, fleshy asparagus spears
- 5 eggs
- 1 1 /5 cups (300 ml) whole milk
- 3 tablespoons grated pecorino cheese
- Salt to taste
- A pinch of freshly ground nutmeg
- Butter and breadcrumbs to line the pan
Preparation:
Wash the asparagus spears and trim away the fibrous white extremities, then boil them in lightly salted water, in an asparagus pot if you have one, for about 10 minutes, or until they soften but retain a certain amount of crispness. Remove them to a plate, and, as soon as they're cool enough to handle cut them into inch-long lengths, setting the tips aside.
Preheat your oven to 380 F (190 C).
Liberally butter a 10-11 inch (25-26 cm) pan and coat the insides with the breadcrumbs.
Beat the milk, eggs, nutmeg, and grated cheese in a bowl. Pour the mixture into the pan and add the asparagus stalks (they'll float). Bake the sformato for about 10 minutes, then add the tips, sprinkling them over the top, and bake for another 20 minutes, or until it has firmed up throughout.
Let cool and serve sliced, with a fairly rich white wine.
Yield: 4-8 servings asparagus flan.
Preheat your oven to 380 F (190 C).
Liberally butter a 10-11 inch (25-26 cm) pan and coat the insides with the breadcrumbs.
Beat the milk, eggs, nutmeg, and grated cheese in a bowl. Pour the mixture into the pan and add the asparagus stalks (they'll float). Bake the sformato for about 10 minutes, then add the tips, sprinkling them over the top, and bake for another 20 minutes, or until it has firmed up throughout.
Let cool and serve sliced, with a fairly rich white wine.
Yield: 4-8 servings asparagus flan.
