Asparagus is good, but how can you cook it in an original way, other than the usual risotto or omelette? Make a flan! Excellent as an appetiser or aperitif, it can be paired with three different wines, each one complementing a different side of this spring-flavoured recipe.
Wash the asparagus, cut the stalks into rounds, remove the tips and sauté them in a pan with a little oil (they will be used to decorate the flans).
Slice the spring onions and sauté them together with the sliced asparagus, adding a little water. Season with salt and pepper and whisk until creamy. Add fresh cream, grated pecorino cheese and lightly beaten egg whites and mix everything together.
Pour the mixture into buttered moulds and place them in a pan half filled with water. Place the baking tin in a preheated oven at 180° for 45 minutes (160° for 35 minutes for fan-assisted ovens).
Let the flans cool, unmould them gently and decorate with the asparagus tips.
The fruity, floral notes of Lucido complement the delicacy of the asparagus, without overpowering it, creating a combination that satisfies the palate.