Look forward to this fine asparagus recipe:
1. fill the juice pan of the oven with hot water and slide it onto the 2nd rack from the bottom. Preheat oven to 170 degrees (gas 1-2, convection oven 160 degrees ). Fry pine nuts in a frying pan, cool on kitchen roll. Bring the whipping cream to the boil in a saucepan and remove from the heat. Stir 125 g of goat cheese in the whipped cream until smooth, season with salt and pepper.cool slightly, fold in the eggs and 1 tbsp basil.
Chop the pine nuts and mix with the remaining goat cheese. Grease 4 125 ml ovenproof dishes with a little bit of oil. Divide the pine nut and cheese mixture evenly into the ramekins. Pour the cream mixture into the ramekins. Place ramekins in the hot water bath and cook for 30-35 min (convection oven 25-half hour). Remove from heat with juice pan and keep warm in water bath until ready to serve.
Cut dried tomatoes into very fine cubes. Bring vinegar to a boil, pour in diced tomatoes and steep for 15 minutes. Stir through with 5 tbsp olive oil, remaining basil and the mint. Season with a little bit of sugar, salt and pepper.
Cut the bottom quarter of the asparagus spears into small pieces. Cut asparagus spears diagonally into narrow slices. Heat remaining oil in a frying pan and roast the asparagus spears in it for 2 minutes at high temperature, tossing continuously. Mix the asparagus spears with the tomato salad dressing.
5. the flans