This time of year represents yet another opportunity to wake up from winter’s deep dream and celebrate the rising sap of spring! Flan is on my mind with freshly picked wild asparagus.
I would like to share a recipe for Sformato di Asparagi ~ Asparagus Flan ~ from brilliant chef Angelo Cabani.
Angelo has a restaurant, “Locanda Miranda”, on the Ligurian coast near the Cinque Terre in Italy. I have been a great fan and friend for many years and still know where to find him; behind his stove with a booming voice at 80.
In Tuscany, wild asparagus grows plentifully down quaint country roads. It’s a fun pastime to forage and collect and bring the cleansing flavors of spring into our kitchen.
Keep us in mind as you hunt and gather your next travel adventure. Let’s cook up something good together!
Ingredients:2 bunches of asparagus, bottoms trimmed
4 egg yolks
1/2 cup whipping cream
2 T grated Parmegiano Reggiano
salt and pepper to taste
butter to coat small ramekins
olive oil to drizzle
Yield: approximately 14 ramekins