• 80minutes
  • 548calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 g asparagus

  2. 1 medium onion , chopped

  3. 150 g savoury crackers, processed to breadcrumbs

  4. 250 g feta or 250 g soft goat cheese

  5. 250 g ricotta cheese

  6. 100 ml cream

  7. 4 eggs

  8. 50 g parmesan cheese

  9. 75 g butter , melted not hot

  10. salt and pepper

Instructions Jump to Ingredients ↑

  1. Mix the butter, cracker crumbs and 2 eggs.

  2. Press the mixture on the bottom and sides of a springform cake tin which has been lined in baking paper. refrigerate.

  3. blanche the asparagus for 12-20 minutes in boiling salted water. Chop them but leave about 12 spear heads to decorate the top.

  4. Saute the onions, add the asparagus then add the cream add cook for a few minutes.

  5. Mix the crumbled or grated cheese with the ricotta and the remaining 2 eggs. Then add half the parmesan and the asparagus mix. season with salt and pepper.

  6. Pour the mixture into crust and bake at 180C for about 1 hour. Dust with the remaining parmesan and brown under a grill. serve warm not hot.


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