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Home Ā» Recipes Ā» Starters

Flans With Wild Asparagus

Published: Apr 9, 2018 Ā· Modified: Sep 9, 2022. This post may contain affiliate links. Please read my disclosure policy.

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Wild asparagus are small and with a slightly bitter taste, there are so many ways you can use these unique early Spring vegetables. #yourguardianchef #vegetable #asparagus

As soon as Spring starts, grab a basket and venture into the forest, wild asparagus are shooting up among the dead leaves. Small and with a slightly bitter taste, there are so many ways you can use these unique early Spring vegetables.
wild asparagus shooting up among dead leaves

Wild asparagus plant

Starting from late February into March and April, you can forage wild asparagus in the forests of the Cote d'Azur, among patches of grass, where it is humid but sunny.

They look like sticks coming out of the grass as they are straight and dark green. Once your eye gets used to seeing them, you will find them everywhere.

They are much smaller and thinner than the regular asparagus. Their flavour is a concentration of asparagus and perfectly combines with egg and Parmesan.

wild asparagus with eggs and parmesan

There are many other ways you can serve wild asparagus.

  • Use them in frittata or risotto.
  • Season with extra virgin olive oil and serve with any matured cheese and/or bacon.
  • Or simply mix them in a salad.

Since wild asparagus are slightly bitter, I used them to top little flans that enhance and complement their flavour. I added some carrots to contrast with some sweetness.

Spring Starter with Wild Asparagus

Cooking wild asparagus

Wild asparagus are very small, thin and tender, you can either steam or stir fry them. I quickly steam them in the microwave:

  1. Wash them and cut them into 10 cm / 4 in.
  2. Put them vertically in a glass with 1 cm ( ½ in) of water
  3. Steam them covered in the microwave for 3 minutes.
  4. They are ready to use as you wish.
Cooking wild asparagus

Making the flans

Prepare the moulds

  1. Coat the moulds with oil and crumbs
  2. Lay the asparagus in the bottom of the moulds
prepare the moulds

Prepare the carrots

  1. Clean the carrots and boil them for 20 minutes
  2. Mash the carrots and let them cool down completely
boil the carrots
  1. Whip the butter until soft, then add the eggs
  2. Sift the flour with the baking powder and the salt and add to the mix
  3. Last, add the carrot mash and the cheese
Make the muffins dough
  1. Pour the mix into the moulds
  2. Bake for 30 minutes in a hot oven at 180 C - 355 F
  3. Let them rest for 5 minutes then turn them upside down and fill the holes with fresh tomatoes or any other fillings you like
  4. Serve warm or at room temperature.
Baking the flans

How to serve these mini flans

This recipe is perfect for wild asparagus as you can use as many asparagus as you like. The flavours combine perfectly and it does not matter the quantity of wild asparagus you forage.

I filled them with fresh tomatoes, but you can use your imagination and add any other type of fillings.
You can serve them as starters with a salad, display on a buffet table or bring them on a picnic.

Wild Asparagus mimi flans open

More savoury vegetable starters

If you like this recipe and you would like to make a buffet with more vegetable starters, here are some ideas:

  • Wild asparagus flans
  • Baked frittata with wild mushrooms
  • Italian zucchini frittata
  • Fried zucchini flowers
  • Fried eggplants balls
  • Italian zucchini frittata
  • Fried zucchini flowers
  • Fried eggplants balls
A Captivating Vegetable Romanesco Recipe Open

Other recipes you can make for a Spring picnic

If you are planning to make this bread for a picnic or for a brunch/lunch buffet, here are some other recipes you may want to include in your menu:

  • Italian cheese bread
  • Beef sausage hand pies
  • Heidi pie
  • Cheese gougere bourguignonne
  • Sausage rolls
  • Wild asparagus flans
  • Rissole a la Dauphine
Italian cheese bread

If you are making these wild Asparagus flans leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Spring Starter with Wild Asparagus

📋Wild Asparagus Flans

Wild asparagus are small and with a slightly bitter taste, there are so many ways you can use these unique early Spring vegetables.
Prep Time 15 minutes
Cook Time 35 minutes
⏲️Total Time 50 minutes
Servings: 8 flans
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

  • wild asparagus any amount you fetch
  • ¾ cup butter 5 oz (at room temperature)
  • 4 fresh eggs
  • 3 boiled carrots
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ cup freshly grated Parmesan
  • 1 teaspoon salt
  • ½ cup breadcrumbs for coating
  • olive oil for coating
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Equipment

  • Mini Measuring Set
  • Measuring mugs
  • Silicone Baking Cups
  • Muffin pan
  • Braun blender
  • Baking Utensil Set
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Instructions

Pre-steam the asparagus

  • Wash the asparagus and cut 10 cm length
    wild asparagus
  • Put them vertically in a glass with 1 cm ( ½ in) of water
  • Steam them covered in the microwave for 3 minutes.

Prepare the moulds

  • Coat the moulds with oil and crumbs
    ½ cup breadcrumbs, olive oil
  • Lay the asparagus in the bottom of the moulds

Make the batter

  • Mix the butter until it is creamy
    ¾ cup butter
  • Add 4 eggs and mix
    4 fresh eggs
  • Add the boiled carrots and mix
    3 boiled carrots
  • Sift the flour with the baking powder and mix all together
    1 cup flour, 1 teaspoon baking powder
  • Last, add the cheese and a teaspoon of salt
    ½ cup freshly grated Parmesan, 1 teaspoon salt
  • Pour the mix into the moulds
  • Bake for 30 minutes in a hot oven at 180 C - 355 F
  • Let them rest for 5 minutes then turn them upside down and fill the holes with fresh tomatoes or any other fillings you like
  • Serve warm or at room temperature.

Video

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Notes

  • Wild asparagus can be found in the Mediterranean climate from late february till April
  • They are much smaller and thinner than the regular asparagus. Their flavour is a concentration of asparagus and perfectly combines with egg and Parmesan.
  • Wild asparagus are very small, thin and tender, you can either steam or stir fry them. I quickly steam them in the microwave
  • There are many other ways you can serve wild asparagus.
    • Use them in frittata or risotto.
    • Season with extra virgin olive oil and serve with any matured cheese and/or bacon.
    • Or simply mix them in a salad.

Nutrition

Calories: 301kcal | Carbohydrates: 19g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 639mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4520IU | Vitamin C: 1.3mg | Calcium: 119mg | Iron: 1.5mg
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Reader Interactions

Comments

  1. Ramona

    April 10, 2018 at 7:36 am

    5 stars
    Oh, waw. I’d love to venture a little with a little basket around the CĆ“te d’Azur forests. Heavenly experience.
    I don’t think I’ve ever had wild asparagus and I’m sure it tastes amazing. I absolutely love combining egg with asparagus and Parmesan and this recipe sounds pure perfection that I must try. Thank you so much for sharing this delicious recipe.

    Reply
    • Laura

      April 10, 2018 at 2:35 pm

      I am glad you like them Ramona, I love this time of the year when I can go and fetch my asparagus

      Reply
  2. Jacqueline Debono

    April 10, 2018 at 2:22 pm

    5 stars
    It's so wonderful to be able to go out and forage for ingredients and then cook with them! I love wild asparagus and these flans are amazing. I have muffin trays but I really need to get some mini bundt molds. Your flans look fabulous!

    Reply
    • Laura

      April 10, 2018 at 2:36 pm

      Thank you Jacqui, you must make one of your pasta with them

      Reply

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