Asparagus flan

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 250 g asparagus
• 50 g butter
• 200 ml cream
• 1 bunch of chives
• 4 eggs
• 50 g Parmesan, freshly grated
• e.g. salt and pepper
• 1 pinch of nutmeg
• Butter, for the casserole dish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

First, peel and finely chop the onion and garlic. Peel the asparagus and slice the stalks very thinly. Melt the butter in a saucepan and briefly sauté the onion and garlic, then add the asparagus and sauté for about 2 minutes. Pour in the cream and simmer over low heat until the mixture is reduced by about half. Remove the pan from the heat and let cool slightly. Preheat the oven to 160°C (convection oven) or 180°C (top/bottom heat). Place a roasting pan on the middle rack and fill with hot water. Grease a shallow baking dish. Wash and finely chop the chives. Separate the eggs. Stir the chives, egg yolks, and freshly grated Parmesan cheese into the cream and asparagus mixture. Season the mixture with salt, pepper, and nutmeg. Beat the egg whites until stiff peaks form and carefully fold into the asparagus mixture. Pour the mixture into the greased baking dish and level the surface. Place the dish in a hot water bath and let it set for 35-40 minutes. Test for doneness by making a small cut with a knife. If the blade stays dry, the flan is ready. Tip: The asparagus mixture can also be poured into serving dishes (soufflé dishes), which yields approximately 8 servings. This will, of course, reduce the baking time.