Rice and asparagus flan
Instructions
Boil the asparagus in salted water, drain, cut into small pieces the most green and then toss them in the pan with a little butter, salt and pepper.
Cook the rice, drain, season with the mascarpone cheese and asparagus stir gently.
Put it in a baking dish to form 4 wells in which arranged the eggs poached.
Sprinkle Parmesan cheese, add some butter and staple it in the oven for a few minutes.
Ingredients and dosing for 4 persons
- 250 g of mascarpone
- 600 g of frozen asparagus
- 4 eggs
- 300 g of rice
- 2 tablespoons of grated parmesan cheese
- Butter
- Salt
- Pepper