White asparagus flan


  • 2 stalks of white asparagus
  • Green asparagus for decorative purposes
  • 4 eggs
  • 250g of crème fraîche
  • Salt
  • Pepper


  • Preheat the oven to 180 °C.
  • Wash and drain the stalks of asparagus then gently press them with kitchen towel so they don’t retain any water.
  • Add the asparagus stalks, eggs, crème fraîche, salt and pepper to a blender.
  • Blend for 30 second until you’ve got a nice, smooth cream.
  • Use butter to grease a cake mould, lightly flour then pour the mix into the mould.
  • Place in a bain-marie and cook for around 40 minutes.
  • Serve cold with a crème fraîche, lemon and herb sauce.

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