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In the kitchen
Potato Flans with Asparagus Tips and Cooked Ham
Difficulty
Time
55 min.
INGREDIENTS. Serves 6.

600g floury 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
Recipe by
Preparation
Blend the cooked ham and set aside.

Steam, peel, and mash the potatoes.

Add the butter, grated Parmesan, cream, eggs, ham, and thyme leaves, and season with salt and pepper. Add the asparagus without the tips; keep these apart for decoration.

Butter the moulds well and coat them with cornflour. Fill two-thirds of the moulds with the mixture. Bake in a bain-marie in the oven at 180°C for approximately 25 minutes.

Meanwhile, brown the asparagus tips and the diced carrot in a little butter. Season with salt.

Serve the flans as soon as they come out of the oven. Decorate them with the vegetables and the diced cooked ham.