Savory Asparagus Flan Recipe

A savory flan only fresh asparagus can give
Yield: 6 to 8    Preparation Time: 30 minutes    Cooking Time: 1 hour
A uniquely delicious asparagus recipe you can proudly serve during springtime dinner with visitors. Excellent when paired with slow roasted Roma tomatoes, roasted fennel and potatoes, roasted meat like lamb and chicken and many more.


900g of fresh asparagus, ends trimmed and steamed for 6 to 8 minutes
300ml of whole milk
4 large eggs
2tbsp of parmesan cheese, grated
1 and ¼ tsp of salt
Nutmeg, freshly grated
Freshly ground black pepper

Recipe Instructions

Initial setup preparation

Place a rack at the middle part of the oven and preheat it at 160 degrees Celsius. Then, get a round cake pan that’s 8 inches by 2 inches in size and butter it. Afterwards, line the bottom with wax paper and set aside.

You will need to prepare a larger baking dish that can hold the cake pan. It must also be able to hold at least an inch of water. Put a cooling rack under the baking dish to keep the flan from being exposed to direct heat. Get a large pot and fill it with water and put it to a boil as this will be used in the water bath.

Processing the steamed asparagus

Put half of the steamed asparagus in a food processor and puree until very smooth. Sieve the pureed asparagus over a bowl. Process the other half of the asparagus into a smooth blend and sieve it as well. Use a rubber spatula to press down on the pureed asparagus in order to end up with only a very smooth puree. Set it aside and get rid of the woody bits.

Combining the rest of the ingredients

Whisk the eggs in a large bowl then slowly add the milk, cheese and nutmeg. Season it with salt and pepper. Pour this in the bowl of pureed asparagus and whisk until well-blended.

Baking the asparagus flan

Pour the asparagus mix in the cake pan. Then, put the cooling rack under the pan, putting them both in the larger pan. Secure this in the oven. Carefully pour the boiling water in the larger pan. Using the cake pan as marker, fill it with water halfway up the cake pan. Then, set it to bake for about 50 minutes or until the toothpick comes out clean.

Serving the asparagus flan

When cooked, move the cake pan on the cooling rack. Let cool for about 15 minutes. Use a thin knife to loosen the edges of the flan. Then, cover the top of the cake pan with a serving plate and holding both firmly together, turn the cake pan upside down.

Once secure on the plate, remove the cake pan and peel off the wax paper. Slice into wedges prior to serving.