{"id":5085,"date":"2019-04-11T06:00:07","date_gmt":"2019-04-11T04:00:07","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/flan-agli-asparagi-uovo-poche-pasqua\/"},"modified":"2024-05-08T10:39:30","modified_gmt":"2024-05-08T08:39:30","slug":"flan-aux-asperges-avec-fondue-au-castelmagno-et-oeuf-poche-le-hors-doeuvre-pour-vos-paques","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/flan-aux-asperges-avec-fondue-au-castelmagno-et-oeuf-poche-le-hors-doeuvre-pour-vos-paques\/","title":{"rendered":"Flan aux asperges avec fondue au Castelmagno et \u0153uf poch\u00e9, le hors-d&rsquo;\u0153uvre pour vos P\u00e2ques"},"content":{"rendered":"<p>Le mot cl\u00e9 des f\u00eates est sans nul doute la\u00a0<strong>convivialit\u00e9<\/strong>. Les journ\u00e9es pascales sont \u00e0 d\u00e9dier enti\u00e8rement au \u00a0<strong>plaisir de passer du temps ensemble<\/strong>, aux sentiments, \u00e0 la famille, aux amis les plus chers et parfois lointains. Une occasion de se r\u00e9unir pour <strong>partager les joies<\/strong>\u00a0de la vie dans un climat serein qui respire le bonheur. Ce flan aux asperges, en l\u2019occurrence la recette que nous vous proposons pour <strong>\u00e9tonner vos invit\u00e9s<\/strong>\u00a0avec un hors-d&rsquo;\u0153uvre raffin\u00e9, d\u2019une belle pr\u00e9sentation et surtout, bon \u00e0 d\u00e9guster, a \u00e9galement un parfum de bonheur.<\/p>\n<p>Nous avons song\u00e9 \u00e0 un plat parfait pour inaugurer avec go\u00fbt et originalit\u00e9 votre\u00a0<strong>menu de P\u00e2ques.<\/strong>\u00a0\u00a0App\u00e9tissant, rapide, bon march\u00e9 et, en d\u00e9pit des apparences, d\u2019une simplicit\u00e9 exemplaire.\u00a0Conqu\u00e9rir les palais de proches et d&rsquo;amis avec le\u00a0<em>flan aux asperges avec fondue au Castelmagno et \u0153uf poch\u00e9<\/em>\u00a0sera un jeu d\u2019enfants.\u00a0Quelques ingr\u00e9dients simples suffiront, un peu de pr\u00e9paration et le sourire sur les l\u00e8vres pour donner naissance \u00e0 un <strong>hors-d&rsquo;\u0153uvre pascal sympa<\/strong>\u00a0et incontestablement d\u00e9licieux.<\/p>\n<p>La saveur incomparable des\u00a0<strong>asperges<\/strong>, la d\u00e9licatesse de la ricotta, l\u2019ar\u00f4me prononc\u00e9 du Castelmagno, la volupt\u00e9 de l&rsquo;\u0153uf poch\u00e9 s&rsquo;allient dans une union irr\u00e9sistible qui ressemble \u00e0 une tartelette. Un flan aux asperges qui renferme toutes les\u00a0<strong>saveurs de la tradition<\/strong>\u00a0en surprenant le palais de vos convives avec un <strong>peu de cr\u00e9ativit\u00e9 !<\/strong><\/p>\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_2-746x1024.jpg\" class=\"alignnone wp-image-3181 size-large lazyload\" alt=\"\" width=\"746\" height=\"1024\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3181 size-large\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_2.jpg?resize=746%2C1024&#038;ssl=1\" alt=\"\" width=\"746\" height=\"1024\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_2.jpg?resize=746%2C1024&amp;ssl=1 746w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_2.jpg?resize=219%2C300&amp;ssl=1 219w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_2.jpg?resize=768%2C1054&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_2.jpg?resize=560%2C769&amp;ssl=1 560w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_2.jpg?w=850&amp;ssl=1 850w\" sizes=\"auto, (max-width: 746px) 100vw, 746px\" \/><\/noscript><\/p>\n<h2>Flan aux asperges avec fondue au Castelmagno et \u0153uf poch\u00e9 : la recette<\/h2>\n<h3><strong>INGR\u00c9DIENTS (pour 6 personnes)<\/strong><\/h3>\n<h4><strong>Pour le flan aux asperges :<\/strong><\/h4>\n<ul>\n<li>Une quinzaine d&rsquo;asperges vertes<\/li>\n<li>Une demi-\u00e9chalote<\/li>\n<li>3 \u0153ufs entiers<\/li>\n<li>250 g de ricotta fra\u00eeche de lait de vache<\/li>\n<li>30 g de fromage Grana Padano r\u00e2p\u00e9<\/li>\n<li>une pinc\u00e9e de noix de muscade, quelques feuilles d\u2019estragon frais<\/li>\n<li>de l\u2019huile d\u2019olive vierge extra, du sel et du poivre noir \u00e0 volont\u00e9<\/li>\n<li>de la chapelure et du beurre \u00e0 temp\u00e9rature ambiante pour beurrer les moules<\/li>\n<\/ul>\n<h4><strong>Pour la fondue au Castelmagno :<\/strong><\/h4>\n<ul>\n<li>150 g de fromage Castelmagno<\/li>\n<li>300 g de cr\u00e8me fra\u00eeche liquide<\/li>\n<\/ul>\n<h4><strong>Et\u00a0:<\/strong><\/h4>\n<ul>\n<li>6 \u0153ufs + quelques gouttes de jus de citron<\/li>\n<li>des gaufrettes de Grana croustillant \u00e0 souhait<\/li>\n<\/ul>\n<h3><strong>PR\u00c9PARATION<\/strong><\/h3>\n<h4><strong>Comment se pr\u00e9pare le flan aux asperges ?<\/strong><\/h4>\n<ol>\n<li>Apr\u00e8s avoir peler la partie la plus dure de la tige des <strong>asperges<\/strong><strong>, j<\/strong>etez-les dans l\u2019eau bouillante et cuisez-les pendant 5 minutes.<\/li>\n<li>Dans une po\u00eale antiadh\u00e9sive, faites revenir l&rsquo;\u00e9chalote avec un peu d&rsquo;huile. Ajoutez-y les asperges coup\u00e9es en rondelles en gardant les pointes. Assaisonnez en sel et laissez cuire \u00e0 feu doux pendant une dizaine de minutes, jusqu\u2019\u00e0 ce que l\u2019eau contenue dans les asperges se soit totalement \u00e9vapor\u00e9e. Gardez \u00e0 part et laissez ti\u00e9dir.<\/li>\n<li>Au fouet, montez l\u00e9g\u00e8rement <strong>les \u0153ufs,<\/strong>\u00a0incorporez-y la\u00a0<strong>ricotta<\/strong>\u00a0(bien \u00e9goutt\u00e9e), le\u00a0<strong>Grana<\/strong>, du sel et du poivre jusqu\u2019\u00e0 obtenir une cr\u00e8me lisse et bien a\u00e9r\u00e9e.<\/li>\n<li>Hachez les rondelles d&rsquo;asperges, incorporez-y la cr\u00e8me obtenue avec le m\u00e9lange de ricotta.<\/li>\n<li>Beurrez 6 moules en aluminium.\u00a0<strong>Versez la cr\u00e8me d&rsquo;asperges et la ricotta dans les moules<\/strong> jusqu\u2019\u00e0 1 cm du bord. Mettez les futurs flans aux asperges sur une plaque et cuisez-les au four pr\u00e9chauff\u00e9 \u00e0 <strong>170\u00b0C pendant 25 minutes<\/strong>\u00a0(testez la cuisson avec un cure-dent).<br \/>\n<em>Astuce :<\/em>\u00a0mettez une casserole avec de l\u2019eau au fond du four, elle contribuera \u00e0 y maintenir le juste taux d\u2019humidit\u00e9 et vos flans cuiront \u00e0 la perfection.<\/li>\n<li>Une fois cuits, \u00e9teignez le four sans sortir les flans aux asperges. Laissez-les quelques minutes de plus \u00e0 l&rsquo;int\u00e9rieur avec la porte entrouverte.<\/li>\n<\/ol>\n<h4><strong>Comment pr\u00e9pare-t-on la fondue au Castelmagno ?<\/strong><\/h4>\n<ol>\n<li>R\u00e2pez le fromage. Chauffez la cr\u00e8me fra\u00eeche dans un po\u00ealon, jusqu\u2019\u00e0 ce qu\u2019elle fr\u00e9misse.<\/li>\n<li>Mettez le po\u00ealon avec la cr\u00e8me au bain-marie et ajoutez le Castelmagno.<\/li>\n<li>M\u00e9langez \u00e9nergiquement jusqu\u2019\u00e0 ce que le fromage soit fondu et parfaitement m\u00e9lang\u00e9 \u00e0 la cr\u00e8me fra\u00eeche. Retirez du feu. Votre fondue au Castelmagno est pr\u00eate !<\/li>\n<\/ol>\n<p><strong>Il ne vous reste qu\u2019\u00e0 cuire les \u0153ufs poch\u00e9s.<\/strong>\u00a0Nous savons que cuire des \u0153ufs poch\u00e9s peut s&rsquo;av\u00e9rer compliqu\u00e9. Nous vous proposons donc une <strong>m\u00e9thode alternative rapide, tr\u00e8s facile et au succ\u00e8s garanti.<\/strong><\/p>\n<h4><strong>Comment pr\u00e9pare-t-on un \u0153uf poch\u00e9 au micro-ondes ?<\/strong><\/h4>\n<ol>\n<li>Cassez un \u0153uf \u00e0 la fois dans un bol ; couvrez-le d\u2019eau et ajoutez quelques gouttes de jus de citron.<\/li>\n<li>Laissez-le cuire au four \u00e0 micro-ondes \u00e0 pleine puissance pendant 1 minute.<\/li>\n<li>\u00c0 l\u2019aide d&rsquo;une \u00e9cumoire \u00e9gouttez l\u2019eau.<\/li>\n<\/ol>\n<p>Le moment est venu de dresser le plat.<\/p>\n<ol>\n<li>Versez quelques louches de fondue de Castelmagno dans le plat, dressez au centre le flan d&rsquo;asperges qui sort du four, surmont\u00e9 de l&rsquo;\u0153uf poch\u00e9.<\/li>\n<li>D\u00e9corez le plat avec quelques pointes d\u2019asperges (avec le reste vous pourrez pr\u00e9parer de d\u00e9licieuses <a href=\"https:\/\/magazine.palazzetti.it\/lasagne-crepes-salate-asparagi-salmone\/\">lasagnes de cr\u00eapes sal\u00e9es aux asperges et saumon<\/a>, parfaites comme entr\u00e9e de votre\u00a0<strong>menu de P\u00e2ques<\/strong>! ) et gaufrette de Grana croustillante &#8230; et le tour est jou\u00e9 !<\/li>\n<\/ol>\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_4-696x1024.jpg\" class=\"alignnone wp-image-3183 lazyload\" alt=\"\" width=\"746\" height=\"1097\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3183\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_4.jpg?resize=746%2C1097&#038;ssl=1\" alt=\"\" width=\"746\" height=\"1097\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_4.jpg?resize=696%2C1024&amp;ssl=1 696w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_4.jpg?resize=204%2C300&amp;ssl=1 204w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_4.jpg?resize=768%2C1129&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_4.jpg?resize=560%2C824&amp;ssl=1 560w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_4.jpg?w=850&amp;ssl=1 850w\" sizes=\"auto, (max-width: 746px) 100vw, 746px\" \/><\/noscript><\/p>\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_5-745x1024.jpg\" class=\"alignnone wp-image-3184 lazyload\" alt=\"\" width=\"746\" height=\"1025\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3184\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_5.jpg?resize=746%2C1025&#038;ssl=1\" alt=\"\" width=\"746\" height=\"1025\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_5.jpg?resize=745%2C1024&amp;ssl=1 745w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_5.jpg?resize=218%2C300&amp;ssl=1 218w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_5.jpg?resize=768%2C1055&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_5.jpg?resize=560%2C770&amp;ssl=1 560w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_5.jpg?w=850&amp;ssl=1 850w\" sizes=\"auto, (max-width: 746px) 100vw, 746px\" \/><\/noscript><\/p>\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_1-750x1024.jpg\" class=\"alignnone wp-image-3180 lazyload\" alt=\"\" width=\"746\" height=\"1019\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3180\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_1.jpg?resize=746%2C1019&#038;ssl=1\" alt=\"\" width=\"746\" height=\"1019\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_1.jpg?resize=750%2C1024&amp;ssl=1 750w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_1.jpg?resize=220%2C300&amp;ssl=1 220w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_1.jpg?resize=768%2C1049&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_1.jpg?resize=560%2C765&amp;ssl=1 560w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_1.jpg?w=850&amp;ssl=1 850w\" sizes=\"auto, (max-width: 746px) 100vw, 746px\" \/><\/noscript><\/p>\n<p><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_3-776x1024.jpg\" class=\"alignnone wp-image-3182 lazyload\" alt=\"\" width=\"746\" height=\"985\"><noscript><img data-recalc-dims=\"1\" loading=\"lazy\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3182\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_3.jpg?resize=746%2C985&#038;ssl=1\" alt=\"\" width=\"746\" height=\"985\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_3.jpg?resize=776%2C1024&amp;ssl=1 776w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_3.jpg?resize=227%2C300&amp;ssl=1 227w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_3.jpg?resize=768%2C1014&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_3.jpg?resize=560%2C739&amp;ssl=1 560w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2019\/04\/ricetta-web_3.jpg?w=850&amp;ssl=1 850w\" sizes=\"auto, (max-width: 746px) 100vw, 746px\" \/><\/noscript><\/p>\n<p><em>Credits immagini: Sara Cartelli<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le mot cl\u00e9 des f\u00eates est sans nul doute la\u00a0convivialit\u00e9. Les journ\u00e9es pascales sont \u00e0 d\u00e9dier enti\u00e8rement au \u00a0plaisir de passer du temps ensemble, aux sentiments, \u00e0 la famille, aux amis les plus chers et parfois lointains. Une occasion de se r\u00e9unir pour partager les joies\u00a0de la vie dans un climat serein qui respire le [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":3185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138],"tags":[],"tmauthors":[],"class_list":["post-5085","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cuisine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Flan agli asparagi con fonduta e uovo poch\u00e8 - ricetta per il men\u00f9 di Pasqua<\/title>\n<meta name=\"description\" content=\"Gli asparagi, l\u2019aroma deciso del Castelmagno e la voluttuosit\u00e0 dell&#039;uovo poch\u00e8 uniti in un&#039;antipasto perfetto per il men\u00f9 di Pasqua: il flan agli asparagi!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magazine.palazzetti.it\/fr\/cuisine\/flan-aux-asperges-avec-fondue-au-castelmagno-et-oeuf-poche-le-hors-doeuvre-pour-vos-paques\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flan agli asparagi con fonduta e uovo poch\u00e8 - 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