Asparagus-Parmesan Flan with White Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 57.6 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 23.7 μg | (53 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 41.7 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 583 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the flan
- 250 grams white Asparagus
- 250 grams green Asparagus
- ½ lemon (juiced)
- 1 tsp sugar
- 2 eggs
- 2 egg yolks
- 50 grams Parmesan
- 50 milliliters Whipped cream
- For the sauce
- 1 Blood orange
- 250 grams butter
- 125 milliliters dry white wine
- 1 Tbsp White vinegar
- 2 egg yolks
- salt
- white peppers
Preparation steps
For the flan: Peel the green asparagus, cut off the woody ends and place the ends and peels in a pot. Cover with water, add the lemon juice, sugar and 1 teaspoon salt and simmer over low heat for 30 minutes. Strain to stock into a clean pot. Cut the asparagus into pieces and cook in the stock until tender. The white asparagus will take around 20 minutes and the green will take about 10 minutes. Remove with a slotted spoon, purée, strain through a sieve and let cool.
Preheat the oven to 180°C (approximately 350°F).
Separate the eggs. Whisk the egg yolks with the cheese and cream then fold into the asparagus purée and season with salt, pepper and nutmeg, if desired. Whip the egg whites until stiff and fold in. Grease individual flan dishes with butter, fill with custard, place in a roasting pan, add enough water to come around 2/3 of the way up the sides of the flan dishes and bake for about 30 minutes.
For the sauce: Squeeze the juice from the orange. Melt the butter and skim off the foam. Bring the wine and vinegar to a boil down to around 2/3 the original volume. Let cool slightly, transfer to a heatproof bowl and whisk in the egg yolks. Beat until creamy over a hot water bath. Remove from the heat and slowly whisk in the butter, drop by drop at first then in a thin steady stream. Season with the blood orange juice, salt and pepper.
Invert the flan onto serving plates and spoon the sauce on the plate.
Serve garnished with ham and asparagus, if desired.
