Asparagus flan

To prepare the asparagus flan, first you need to clean the asparagus: peel the stem with a potato peeler or a small knife, proceeding vertically from top to bottom, until the stem is white, eliminating the stringy green part.
Cut the stem into rounds and save the tips for the next steps.
Take the tips and cut them lengthwise, dividing them in half.
Place a drizzle of oil in a non-stick pan and sauté for a few minutes. Turn off the heat and keep them aside to then use them in decorating the flan.
At this point, clean the fresh spring onions and slice them.
Once the spring onion has been sliced, place it in a non-stick pan and fry it in a little oil until golden.
Then add the sliced asparagus and cook, adding a little water or broth every now and then to prevent it from sticking to the pan. Moderate salt and pepper to taste and cook over medium heat until there are no more liquids present.
Place the cooked sliced asparagus in a blender and blend until you obtain a creamy mixture. Place the asparagus cream in a bowl and add the fresh cream.
Also pour the grated pecorino cheese and the lightly whipped egg whites into the mixture. Mix everything and set aside. Then take 5 steel molds with a capacity of 175 ml and butter them using a brush to evenly cover their sides. Alternatively you can also use the aluminum molds you find at the supermarket.
Pour the mixture obtained into the molds and place them in a small aluminum pan, filling it halfway with water. At this point, bake in a pre-heated static oven at 180° for 45 minutes (if you use a fan oven, cook at 160° for 35 minutes) until the surface is golden brown.
After cooking, let the asparagus flan cool and gently turn it out of the mold, detaching it from the edge with a cutlery, so that the edges loosen their grip on the mold better. Decorate the asparagus flan with the tips that you had sautéed together with a few tips of broccoli and previously set aside.
Decorate the dish with sliced almonds and if you wish, pour a little fondue on the bottom of the dish or on top of the flan.