The recipes


Asparagus pie on Parmigiano Reggiano Cream


Ingredients: 20 portions


Prepare the flan mixture with Tuttasparagi asparagus cream, eggs, grated Parmigiano Reggiano and a little ground pepper. Place in buttered moulds and bake in the oven.
Separately dilute the Parmigiano Reggiano PDO cream with a little hot milk and pour it onto the plate. Place the well cooked flan on the Parmigiano Reggiano cream and garnish with balsamic vinegar cream and a few asparagus tips.