Small asparagus flan with curry and herb whipped cream
Ingredients (for 2 people)
1 small bootasparagus (About 16)
100 ml whipping cream
2 eggs
1 teaspoon of curry
Chive
Parsley
Salt pepper
Preparation
Preheat your oven to 210 ° C.
Peel your asparaguscut the tips (about 4/5 cm) and keep the stems to make a soup for example. Bring a pan of salted water to a boil. Plunge the spikesasparagus and keep boiling for 10 minutes. Drain and refresh them.
In a bowl, mix your eggs, 50 ml whipping cream, curry, salt and pepper.
Butter your mussels. Line the bottom with the tips ofasparagus. Pour over the mixture and bake in a bain-marie for about 15 minutes.
Check that your blanks are well cooked by pricking them with the tip of a knife. She must come out dry.
Unmould the flans and serve warm.
You can accompany these small flans with a salty herb whipped cream. In a container pour the remaining 50 ml of cream. Whip to go up whipped cream. Season with salt and pepper, add chopped chives and chopped parsley.
