Asparagus flan with onion and Robiola cheese
Ingredients for 4 people
- 1 package of puff pastry
- 600 g green asparagus
- 200 g Robiola cheese
- 2 eggs
- 1 white onion
- 1 teaspoon vegetable stock granules
- salt and pepper
- extra virgin olive oil
Preparation
- Peel the asparagus stalks to eliminate any tough filaments.
- Rinse them under running water, tie them with kitchen string and boil them until softened.
- Drain and let them cool.
- In a frying pan, brown the finely chopped onion with a little oil for about ten minutes.
- Add the asparagus spears cut into small pieces and the stock and cook over a moderate heat for 5 minutes.
- In a bowl beat the eggs with a pinch of salt and pepper, add the Robiola cheese, stirring until a cream is formed. Lastly, add the asparagus.
- Line a 24 cm diameter flan tin with baking paper. Lay the puff pastry on the bottom and around the sides and prick the bottom with a fork. Pour in the creamy asparagus mixture.
- Bake in a preheated oven at 180°C for 35 minutes. Serve warm.