Ingredients

• 1 bunch asparagus
• 1/2 onion
• 2 tablespoons extra virgin olive oil
• 250 ml milk
• 30 g butter
• 1 egg yolk
• salt
• pepper
• 1 tablespoon white flour

Instructions

1. Wash the asparagus and cut the hard stem.

2. Slice cut the asparagus but save six ends.

3. Blend the asparagus slices to get a green cream.

4. Prepare a Béchamel sauce, put in a pan the milk (pre-heat), butter and a tablespoon of white flour and cook at low flame until you get a light condensed white cream.

5. Add to the béchamel sauce the asparagus blend we obtained before and add the egg yolk, salt and pepper.

6. Buttering and flouring the pudding molds (better aluminum made) then, add the asparagus cream.

7. Cover the pudding molds with aluminum foil.

8. Take a ceramic casserole and fill with water and dunk the pudding molds inside. The water level need to be at half of the pudding molds.

9. Baking at 180°C (oven pre-heated) for 30 minutes.

10. Then remove the aluminum foil and bake for another 10-15 minutes to roast the surface of each flan.

11. Take out the molds and when they're cooled remove the mold and decorate with the asparagus ends.