Preparation time: 40 minutes
Recipe for: 6 persons
Chef Francesca Bencivenga
6 eggs • 1 tablespoon sundried tomato purée • 2 cup Milk • 9oz grated cheese (pecorino or matured cheese) • 9oz asparagus, trimmed and cut into small pieces, blanched & drained • 6 sliced spring onions • fresh chopped parsley (handful) finely chopped • 7oz cooked pasta or small macheroni
Cook the asparagus in boiling salted water. Prehead the oven 180° & grease a square flan dish with melted butter. Whisk the eggs & milk in a large bowl, add the cheese, asparagus, onions & parsley. Mix & stir in the pasta. Season and pour into the dish & bake covered for 40” or until the flan is set & slightly brown on top. Serve cut into wedges, warm or room temperature. Spinach may be substituted for asparagus.