Flan with Asparagus


  • 1 litre milk
  • 10 eggs
  • 150 g Trentino Grana cheese
  • fresh asparagus

For the roux:

  • 120 g butter
  • 120 g flour


Make the roux by mixing together the flour and butter; add the egg yolks and milk and mix until smooth. Pour into a basin or a mould and sprinkle the Trentino Grana cheese on the top. Place the basin in a baking tray and pour water into the tray around the basin. Bake at 1600 for 25 minutes. Meanwhile, boil the asparagus (20 minutes) and garnish the flan with them.

Special thanks to Paolo Dolzan, Ristorante Perbacco for the recipe.