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Asparagus and Herb Flan

Asparagus and Herb Flan

Richard Maggs, The AGA Cookery Doctor

Serves 8

  • 125g Boursin garlic and herb cheese
  • 320g ready-rolled shortcrust pastry
  • 1 tsp salt
  • 125g asparagus tips
  • 3 large free-range eggs
  • 300ml double cream
  • Salt and ground white pepper

Method:

Allow the cheese and pastry to come to room temperature then unroll and use to line an AGA ceramic white baking tray.  Prick with a fork and place in the refrigerator to chill.  Place the cheese on a dish on a piece of kitchen paper at the back of the Aga to warm.

Bring 2 litres of water to the boil on the Boiling Plate and add the salt.  Drop in the asparagus tips and bring back to the boil, uncovered.  Cook for two minutes once the water has come back to the boil.  Drain and refresh by plunging into plenty of cold water.  Drain and pat dry with kitchen paper.

Spread the Boursin cheese all over the pastry base and then arrange the asparagus tips in rows on top. 

Place the eggs, cream in a bowl with a pinch of salt and two of white pepper.  Whisk to combine and then pour over the asparagus.

 

2, 3, 4 and 5 oven AGA                  

Bake directly on the floor of the Roasting Oven for 20-25 minutes, turning the tray after 15 minutes.

 

Total Control AGA                                  

As above, adding the floor grid underneath when you turn the tray.

 

AGA City60                                                

Cook for the whole time on the floor grid.

 

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