Second Course


25 min

Asparagus Flan and Gorgonzola PDO


  • 400 g cooked asparagus
  • 80 ml milk
  • 100 g ricotta
  • 2 eggs
  • 2 table spoons oil
  • to taste salt pepper
  • to taste radish sprouts
  • 100 g Gorgonzola PDO
  • 20 g Gorgonzola PDO (for garnish)


  1. In a blender, blend the asparagus from the previous day, but save some asparagus tips for the garnish.
  2. Add eggs, milk, ricotta, and Gorgonzola PDO, adjusting with salt and pepper. Blend until you get a smooth mixture.
  3. Divide the mixture into previously oiled ramekins. Place them in a high-sided baking dish filled with warm water.
  4. Bake in the oven at 180°C for 30 minutes. Unmold the flans and garnish them with Gorgonzola PDO, an asparagus tip, radish slices, and radish sprouts.