Treat yourself to this recipe for mini asparagus and ricotta flans, a fresh and light duo to help you feel your best. With a delicious texture thanks to the ricotta and skyr, these little white asparagus flans are perfect as a spring starter.

Asparagus, a true detox ally, is combined here with eggs and skyr for a high-quality protein boost, essential for maintaining muscle mass. A touch of cheese and nutmeg adds that indulgent character necessary for a pleasurable meal, while still respecting a low glycemic index and easy-to-digest approach. A perfect starter or light main course to stabilize your energy throughout the day.

Small Asparagus and Ricotta Flan

Silhouette & digestion

Print the recipe

Pin Recipe

Preparation time: 15 minutes Cooking time 40 minutes Total time 55 minutes

Difficulty: Beginner Servings: 6 Special regime:

S gluten-free

Cooking method: Cook Expert

Ingredients

Portions

• 200g ricotta of
• 100g skyr of
• 3 eggs
• 12 large white asparagus
• 40g cheese of grated Gruyère
• 40g cheese of grated Parmesan
• 1 pinch of nutmeg
• salt and pepper

Preparation

1. Preheat your oven to 160°C.
2. Peel the asparagus, trim the fibrous ends, and steam them for 10 to 12 minutes. Cut off and set aside the asparagus tips for garnish.
3. In your food processor, blend the asparagus (without the tips). Add the remaining ingredients: eggs, Skyr, ricotta, nutmeg, salt and pepper.
4. Add the chopped chives by hand.

5. Pour the mixture into a silicone muffin mold (12 cavities) until it is 3/4 full.

6. Place an asparagus tip on top of each flan.
7. Cook for approximately 30 to 35 minutes.
8. Allow to cool completely before enjoying: it is in the fridge that the flan finishes taking on its final texture.

Keywords: Perimenopause recipe, asparagus ricotta flan, low GI cooking, menopause wellness, light proteins, skyr recipe, easy digestion, hormonal balance, diet for women over 50, perimenopause slimming menu.

Rate this recipe