Asparagus flan with TIGER PRAWNS


Gianluca Galliera

Pour a portion of egg appareil into a bowl and add the saffron, the asparagus tips sauce and the potato flakes to thicken. Line a mould with puff pastry, fill it with the Bruschetta Mia cheese and the tiger prawns. Arrange the asparagus in a radial pattern. Bind the ingredients by pouring in the prepared  appareil. Bake in the oven with fan at 170‑180° C for about 30‑40 minutes. Let the flan cool before removing from the mould and serve with fresh chopped parsley.