Recipe for Rice and Asparagus Flan: Spring Delight
Rice and asparagus flan is a delicate and rich first course, enriched by the fresh flavor of asparagus and the creaminess of the sauce. A springtime idea celebrating the season's flavors.
Instructions
- In a large pot, boil the asparagus following the package instructions and then drain them.
- In another pot, bring salted water to a boil and cook the rice for about 10 minutes, until it's al dente.
- Meanwhile, in a pan, melt 30 g of butter and sauté the finely chopped onion until it becomes translucent.
- Drain the rice and transfer it to the pan with the butter and onion, mixing well to flavor it.
- Take an oven dish and grease it with some of the remaining butter. Arrange the asparagus on the bottom of the dish evenly and drizzle them with another 30 g of melted butter.
- Cover the asparagus with the sautéed rice and sprinkle evenly with the grated Parmesan cheese.
- To prepare the sauce, melt the remaining 30 g of butter in a saucepan, add the flour quickly stirring to avoid lumps, then gradually pour in the milk and cream while continuing to stir.
- Season with salt, pepper, and grated nutmeg to taste; cook the sauce for about 15 minutes or until it thickens slightly.
- Carefully pour the sauce over the rice layer in the dish.
- Bake the casserole in a preheated oven at 200°C for about 30 minutes or until it has a beautiful golden crust.
Notes
To add a crunchy touch to the dish, sprinkle the casserole with a handful of breadcrumbs mixed with Parmesan and finely chopped aromatic herbs like thyme or parsley before the final cooking.