Asparagus and Zucchini Flower Bake Recipe

Ingredients

Serve 8

• 1 1/2 lb/650 g asparagus

• 1 shallot, finely chopped

• 2 tbsp butter

• salt and freshly ground black pepper to taste

• 2 cups/500 ml Béchamel Sauce (refer recipe)

• 3 egg yolks, lightly beaten

• 4 tbsp freshly grated Parmesan cheese

• 8 zucchini/courgette flowers

• 1 1/4 cups/150 g hulled/shelled peas

• 5 oz/150 g snow peas/mangetout

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter a 9-inch (23-cm) ring mold. Set aside the asparagus tips. Slice the stalks into rounds.

2. Cook the asparagus stalks in salted, boiling water until crunchy-tender. Drain.

3. Sauté the asparagus stalks and shallot in 1 tablespoon of butter in a large  frying pan until lightly golden. Season with salt and pepper.

4. Transfer to a food processor and process until smooth. Mix the asparagus puree into the Béchamel with the egg yolks and Parmesan.

5. Sauté the zucchini flowers in the remaining butter in a large frying pan until softened. Use the flowers to line the prepared mold.

6. Pour the asparagus mixture into the mold. Fill a large roasting pan halfway with hot water and place the mold in the pan.

7. Bake for 90 minutes. Turn out onto a serving dish and let cool completely.

8. Blanch the snow peas, peas, and asparagus tips in salted, boiling water for 5-7 minutes, or until just tender. Drain well and use them to garnish the center of the ring. Serve warm.