400 g
cooked
asparagus
80 ml
milk
100 g
ricotta
2
eggs
2 table spoons
oil
to taste
salt
pepper
to taste
radish sprouts
100 g
Gorgonzola
PDO
20 g
Gorgonzola
PDO
(for garnish)
In a blender, blend the asparagus from the previous day, but save some asparagus
tips for the garnish. Add eggs, milk, ricotta, and Gorgonzola PDO, adjusting
with salt and pepper. Blend until you get a smooth mixture.
Divide the mixture into previously oiled ramekins.
Place them in a high-sided baking dish filled with warm water.
Bake in the oven at 180°C for 30 minutes.
Unmold the flans and garnish them with Gorgonzola PDO,
an asparagus tip, radish slices, and radish sprouts.