ABOUT THE RECIPE
The love for asparagus dates back to Roman times, the legend says that emperor Augusto loved the vegetable so much that had a special fleet just to collect them. Julius Caesar loved them too, especially when he tried the “Milanese” version, simply cooked with butter, made in a small nearby town called Lodi. He liked them so much that decided to honor the people with Roman citizenship. These two stories tell an important fact: whether they’re boiled, steamed or cooked in a pan, asparagus has always been a food for everyone, from common people to emperors.
1 package (250 gr) di phyllo pastry
2 ½ cups (300 gr) asparagus
3 medium eggs
¼ cup (70 gr) di ricotta cheese
¼ cup (60 gr) mascarpone cheese
4 tablespoons (25 gr) grated parmesan cheese
2 tablespoons (30 gr) unsalted butter
1 garlic clove
½ tablespoon cornstarch
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Place the asparagus into a pan, with a garlic clove and 1 tablespoon of olive oil. Cook for 1 minute, until tender. Let them cool down and mix the asparagus into a blender, until a cream is formed.
Into a bowl combine mascarpone cheese, ricotta cheese, 3 medium eggs, grated parmesan and the asparagus cream. Whisk until a smooth and homogeneous cream is formed.
Cut the phyllo pastry into equal squares (approximately 5 cm per side). Take disposable molds and grease them with olive oil, now place 3 squares of phyllo pastry in each mold, one above the oder, until a bowl of pastry is formed. Pour approx 2 tablespoons of the mixture into each mold.
Preheat the oven at 356° F (180° C), and let the flans cook for around 10-15 minutes, until golden brown.
FOR THE ORANGE SAUCE
Into a saucepan squeeze the juice of an orange, place it over medium heat and add ½ tablespoon of cornstarch and 1 teaspoon of butter. Whisk carefully until a thick sauce is formed.
Using a small paring knife, cut a shallow incision along the top of the shrimp all the way down to the tail. Use the tip of the knife to lift out the vein in the shrimp. Discard the shells and veins. Rinse the shrimp with clean water, if needed, and rest them on a paper towel to dry.
Place the shrimps in a single layer into the pan, with 1 tablespoon of olive oil the juice of a half lemon, and cook for 1 ½ - 2 minutes or until one side is seared.
Place the orange at the bottom of your dish, add the flan on top of it and garnish with the shrimp, repeat the process for each flan.
Tip: you can add fresh chopped parsley on top of your flans.
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