Asparagus flan (sformatino di asparagi)

01359 ASPARAGUS PUDDING INGREDIENTS 4 PEOPLE 300 g of asparagus, 100 g of leek, butter, 30 g 40 g of white wine, 300 g eggs, 400 g of fresh Lombard Quartirolo, parsley, salt.

Water-Filled PROCEEDINGS an ovenproof dish and put in the oven (200°).

Thinly slice the leek and asparagus and cook them gently in a saucepan with the butter Mix and let stand for a few minutes to open flame.

Lightly salted and soaked with wine.

Simmer over low heat and covered container for about 5 minutes.

Meanwhile, beat the eggs slightly and add salt slightly.

Passed asparagus, parsley, Lombard Quartirolo and eggs with mixer until you get a smooth mixture.

Grease the moulds for souffl ' or individual bowls and pour in the mixture.

Arrange in baking dish and bake for about 40 minutes.

When cooked let it cool before unmould.

Served with a fresh tomato sauce topped with raw oil and fresh basil.

As desired, you can substitute the asparagus with the zucchini.