Salty asparagus cake recipe
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To assemble
4 servings For the filling: 1 tbsp salt 2 pcs. 1 pinch of salt 50 ml of olive oil 200 g of plain flour 1 pk egg yolk 20 g of freshly grated Parmesan cold water 5–6 tablespoons Salad: 4 tbsp olive oil 2 tbsp lemon juice 1 handful of horseradish blossoms (plantain) 150 g of plantain or plantain 1 pinch of sugar larger
Recipe preparation procedure
1 Shape the treated dough into a ball and, wrapped in clingfilm, leave to cool for at least 10 minutes. Peel the bottom of the asparagus stalks and remove the stiff ends. Place in boiling salted water for 4 minutes and immediately cool in cold water. Preheat the oven to 220 °C. Grease a 20 x 20 cm square or round tin, preferably with a removable bottom, and line it with the rolled out dough. Spread the asparagus on the pastry, add the eggs beaten with cream, season well with spices and sprinkle with Parmesan cheese. Reduce the oven temperature to 20 °C, place the pie and bake on the middle shelf for about 40 minutes until the pastry is golden and the filling is firm. Wash the plantain and horseradish and toss well. Whisk together the lemon juice, sugar and oil, season lightly with salt, mix with the wild mushrooms and decorate with flowers. Serve the salad with the cake cut into slices.
