Flan Of Rice And Asparagus

Preparation:

Preparation: Boil the asparagus in salted water, drain, cut the greenest part into small pieces and put them in a pan with a little butter, salt and pepper. Cook the rice, drain it, season it with the mascarpone and the asparagus, mixing delicately. Then put it in a baking dish forming 4 wells in which you will arrange the poached eggs. Sprinkle with Parmesan, add a few flakes of butter and put in the oven for a few minutes.