Asparagus flan with gratinated goat cheese and melted vine tomatoes

Ingredients for 4 servings:

• 750 g asparagus (white)
• 120 ml cream
• 2 eggs, organic
• Salt
• butter
• Lemon peel, grated
• nutmeg
• Sugar
• 1 bowl of tomatoes, vine tomatoes (alternatively cherry tomatoes)
• 1 clove(s) garlic
• olive oil
• Thyme
• pepper
• 4 slices of goat cheese roll or goat cheese thaler

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Peel the asparagus and trim off the woody end or separate it with a U-shaped peeler. Set aside three to four stalks for now, then place the rest in a covered casserole dish with a pinch of salt, a little sugar, butter, and lemon zest, or place it on a piece of aluminum foil and wrap it in a parcel. Cook in the oven at 160°C for half an hour. Let the asparagus cool slightly and then mix finely in a tall bowl with the eggs and cream. Season to taste, if desired, and pour the mixture into buttered soufflé dishes or silicone molds (coffee cups work too), place these in an ovenproof dish, and fill halfway with warm water. Cook in the oven at 160°C (top/bottom heat), depending on the size of the dishes, in a water bath for about 40-45 minutes. Trim the vine tomatoes or cherry tomatoes and glaze them in a pan with thyme, garlic, and a little oil. Cut the reserved asparagus spears into diagonal pieces and glaze in a little butter in another pan. Season with salt, pepper, sugar, and lemon zest. Cut the goat cheese roll into slices or remove the goat cheese slices from the packaging and then briefly gratinate them in the oven at high heat. To serve: Turn the flan out of the molds and place it in the center of a flat plate. Arrange the glazed asparagus pieces next to it and place a slice of gratinated goat cheese on top. Finally, scatter the baby tomatoes around the flan and garnish with some thyme, if desired. Enjoy!