Potato Flans with Asparagus Tips and Cooked Ham
INGREDIENTS. Serves 6.
600g Iodì potatoes
150g cream
100g cooked ham
50g Parmesan cheese
30g butter
salt
pepper
2 eggs
10 asparagus spears – trimmed and boiled
cornflour – enough to coat the flan moulds
1/2 carrot
Diced cooked ham
1 sprig of thyme