Flans are always very elegant and attractive; they can be a nice appetizer or a light side dish, especially if you mix classical ingredients (like eggs and cheese) with some lighter ones; in this case I’ve used soy cream instead of fresh cream. Flans can be served in different kind of ways: here is a delicious version with a velvet carrot and curcuma cream.
When my daughter was a little girl, during spring time, one of her best side dishes were steamed asparagus. She liked them just dressed with a little bit of extra virgin olive oil and a few drops of grandfather Dino’s special balsamic vinegar. So, in this period of the year, asparagus are back on our table. Here is a way to serve them accompanied by a delicious avocado sauce.