Asparagus Flan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 9.2 g | (9 %) | ||
| Fat | 19.16 g | (17 %) | ||
| Carbohydrates | 15.96 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 358.94 mg | (44,868 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 3.97 mg | (33 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.99 mg | (25 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 239.7 μg | (80 %) | ||
| Pantothenic acid | 1.17 mg | (20 %) | ||
| Biotin | 11.46 μg | (25 %) | ||
| Vitamin B₁₂ | 0.84 μg | (28 %) | ||
| Vitamin C | 39.65 mg | (42 %) | ||
| Potassium | 461.4 mg | (12 %) | ||
| Calcium | 104.1 mg | (10 %) | ||
| Magnesium | 31.72 mg | (11 %) | ||
| Iron | 2.09 mg | (14 %) | ||
| Iodine | 46.73 μg | (23 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 9.51 g | |||
| Cholesterol | 332.07 mg |
Ingredients
- For the flan
- 500 grams green Asparagus
- 2 Tbsps butter
- 5 Tbsps Vegetable broth
- 4 Tbsps Crème fraiche
- salt
- peppers
- cayenne pepper
- 1 bunch Chives
- 1 egg
- 2 egg yolks
- For the Sabayon
- 3 egg yolks
- 300 milliliters Orange juice
- 1 pinch Nutmeg
Preparation steps
Rinse the asparagus, peel the bottom third and cut off the ends. Cut 1/3 of the asparagus into very small pieces and blanch in boiling salt water. Rinse in cold water and drain.
Slice the remaining asparagus and saute in hot butter. Add the broth and cook for about 10 minutes, until the asparagus is soft. Puree the asparagus and let cool. Whisk the egg yolks and creme fraiche. Fold into the puree. Season with salt, pepper and cayenne pepper.
Rinse the chives, cut into rolls and fold into the puree with the asparagus cubes. Grease four ramekins with butter and pour in the mixture. Place the ramekins in a hot water bath, cover and cook over medium heat for about 30 minutes.
Beat the egg yolks until frothy and slowly mix in the orange juice. Beat until a thick sauce has formed. Season with salt, pepper and nutmeg.
Flip the flans out of the ramekins and serve with the sabayon.
