Vegetable Recipes - Asparagus, Walnut and Parmesan Flan Recipe

Ingredients

Serve 6-8

• 1 quantity Short crust Pastry

• 10 garlic cloves, peeled

• 2 tablespoons olive oil

• 375 g/12 oz asparagus

• 40 g/1 1/2 oz walnuts, toasted and chopped

• 200 ml/7 fl oz single cream or milk

• 3 eggs, lightly beaten

• 75 g/3 oz Parmesan cheese, grated

• salt and pepper

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Method:

1. On a lightly floured surface, roll out the pastry and use to line a deep, 23 cm/9 inch flan tin. Prick the base with a fork and chill for 20 minutes.

2. Meanwhile, cook the garlic cloves in boiling water for 10 minutes, drain and pat dry. Mash with 1 tablespoon of the oil to form a paste.

3. Line the pastry case with greaseproof paper and fill with baking beans or dried beans. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.

4. Lift out the paper and beans and bake for a further 10 minutes or until it is light golden brown. Reduce the oven temperature to 190°C (375°F), Gas Mark 5.

5. Heat the remaining oil and stir-fry the asparagus for 5 minutes. Scatter the asparagus over the pastry case together with the walnuts.

6. Beat together the cream or milk, garlic paste, eggs, Parmesan, salt and pepper. Pour over the asparagus and bake for 25 minutes until set and golden brown.