Asparagus flans with Parmigiano Reggiano sauce
Asparagus flans with Parmigiano Reggiano sauce
Ingredients
- 600 g asparagus
- 375 g cream
- 450 g eggs
- 225 g Parmigiano Reggiano
- Salt, to taste
- Pepper, to taste
- Butter, to taste
- Flour
- Fondue: 250 g cream
- 250 g milk
- 20 g cornflour
- Parmigiano Reggiano, grated
- 0.02 g saffron powder
- Kataifi pastry
- Butter spray
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