Valentine's Day recipe: Asparagus flan and parmesan in heart
For the Valentine's Daynothing is too kitsch! Put the dishes in the big and prepare tasty recipes arranged in dishes in the shape of heart! Dare everything! Isabel Brancq is a culinary stylist well in her time. In love with a simple and tasty cuisine, she has concocted, for Alsace wines and for all lovers, a tasty recipe to share the Valentine's Day under the best auspices.
Recipe from flan ofasparagus and parmesan in heart for 2 people
Preparation 12 min
Cooking 15 to 20 minutes
Ingredients:
2 eggs
20 cl light cream
80 g grated Parmesan cheese
6 points ofasparagus white or green (fresh or frozen)
10 g of butter
Preparation:
Preheat your oven th 7 (210 °).
Cook the tips ofasparagus 10 min, in a saucepan of boiling salted water.
Drain them. In a bowl, beat and beat eggs in omelette.
Pour the liquid cream and mix everything together.
Pour the parmesan into the mixture and mix again.
Butter 2 pretty individual mussels and pour in the two-thirds preparation. Spread the spikesasparagus, salt and pepper.
Bake for 12 minutes and let them cool before serving.
Suggestion of the chef: you can accompany this dish with all Crémants d'Alsace and why not a Crémant de Riesling!
Recipe from flan ofasparagus and parmesan in heart for 2 people
Preparation 12 min
Cooking 15 to 20 minutes
Ingredients:
2 eggs
20 cl light cream
80 g grated Parmesan cheese
6 points ofasparagus white or green (fresh or frozen)
10 g of butter
Preparation:
Preheat your oven th 7 (210 °).
Cook the tips ofasparagus 10 min, in a saucepan of boiling salted water.
Drain them. In a bowl, beat and beat eggs in omelette.
Pour the liquid cream and mix everything together.
Pour the parmesan into the mixture and mix again.
Butter 2 pretty individual mussels and pour in the two-thirds preparation. Spread the spikesasparagus, salt and pepper.
Bake for 12 minutes and let them cool before serving.
Suggestion of the chef: you can accompany this dish with all Crémants d'Alsace and why not a Crémant de Riesling!
