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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the asparagus and cut the hard stem. | 2. Slice cut the asparagus but save six ends. | 3. Blend the asparagus slices to get a green cream. | 4. Prepare a Béchamel sauce, put in a pan the milk (pre-heat), butter and a tablespoon of white flour and cook at low flame until you get a light condensed white cream. | 5. Add to the béchamel sauce the asparagus blend we obtained before and add the egg yolk, salt and pepper. | 6. Buttering and flouring the pudding molds (better aluminum made) then, add the asparagus cream. | 7. Cover the pudding molds with aluminum foil. | 8. Take a ceramic casserole and fill with water and dunk the pudding molds inside. The water level need to be at half of the pudding molds. | 9. Baking at 180°C (oven pre-heated) for 30 minutes. | 10. Then remove the aluminum foil and bake for another 10-15 minutes to roast the surface of each flan. | 11. Take out the molds and when they're cooled remove the mold and decorate with the asparagus ends. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1	bunch		-	-	-	-
onion	1/2			32.0	7.472	0.88	0.08
extra virgin olive oil	2	tablespoons		-	-	-	-
milk	250			37210.0	2915.8	1921.5	1994.7
butter	30			2565.0	117.855	80.145	216.0
egg yolk	1			54.74	0.6103	2.6962	4.5118
salt				-	-	-	-
pepper				-	-	-	-
white flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.