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
  • 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.
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