Asparagus, Mushroom and Nut Flan

    1 hour 30 minutes

    A nut-based flan base is what makes this flan special. Any mixture of nuts would work a treat, and feel free to use fresh asparagus when in season.

    1 person made this

    Makes: 1 flan

    • Flan
    • 50g butter or margarine
    • 1 tablespoon onion, diced
    • 1 tablespoon plain flour
    • 150ml milk
    • 110g dried breadcrumbs
    • 225g ground nuts
    • 1 teaspoon mixed dried herbs
    • salt and pepper to taste
    • Asparagus Filling
    • 50g butter
    • 110g button mushrooms
    • 4 tomatoes, diced
    • 1 tin asparagus, drained
    • salt and pepper, to taste

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C.
    2. Flan: Melt margarine and brown onion gently in it. Stir in flour then slowly add milk, stirring all the time. Once at a boil, add breadcrumbs, nuts and seasoning. Remove from heat, and press mixture into greased flan mould, so that it covers the base and sides. Bake in preheated oven for about 30 minutes.
    3. Asparagus Filling: Melt butter, add mushrooms, tomatoes and asparagus. Season to taste and simmer gently, until warmed through and tomatoes are cooked. Drain off excess liquid and place in baked flan case (which should still be hot). Serve.

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