Small Asparagus and Ricotta Flan

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.

Preparation time: 15 minutes

Cooking time 40 minutes

Total time 55 minutes

Cooking method: Cook Expert

Difficulty: Beginner

Servings: 6

Special diet: gluten-free

Ingredients

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.

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