Potato Flans with Asparagus Tips and Cooked Ham
						                        
                        						
                        						INGREDIENTS. Serves 6.
 
 600g Iodì potatoes 
 150g cream 
 100g cooked ham 
 50g Parmesan cheese
 30g butter 
 salt 
 pepper 
 2 eggs 
 10 asparagus spears – trimmed and boiled 
 cornflour – enough to coat the flan moulds 
 1/2 carrot 
 Diced cooked ham 
 1 sprig of thyme