British asparagus is in season during spring and summer so use it as much as you can. These flans are wonderful straight from the oven and make a great dinner party starter, or main if served with a large salad. They are also really good cold for lunch.
Preheat the oven to 200C/390F/Gas 6.
Cook the asparagus in salted water, or steam for 2-3 minutes until tender. Then drain and immerse in cold water, to cool. Place the sheet of puff pastry on a greased baking tray, brush with beaten egg and divide into four. Make a shallow cut in each piece of puff pastry, 1cm/0.5in, in from the edge all the way round.
Cook the onion and garlic in the butter and olive oil for 20 to 30 minutes, over a low heat, until caramelised. Add the mushrooms, balsamic vinegar and sugar and cook for a couple of minutes. Spoon the onion and mushroom mixture into the centre of each pastry, leaving the edges clear.
Bake for 15-20 minutes until golden, then remove from the oven, scatter with asparagus stalks and crack an egg on each. Bake for a further eight minutes, then leave to cool slightly before serving with salt and freshly ground black pepper.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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