Substances
Do-it-yourself or bought pie dough, 1 lid
Asparagus, two packages
Crema, 250 g
Eggs, 3
Cooked ham (elective), 100 g
Inexperienced onion, 2
Olive oil, 2 tablespoons
Salt and pepper to style
Preparation
– Reduce the bottom of the asparagus stalks, leaving about 10 cm
– Wash effectively and if they’re fibrous, take away the outer fibers with a potato peeler.
– Boil in salted water for about 10 minutes.
– Wash and finely chop the inexperienced onion.
– Chop the ham
– Reduce the asparagus into items about 3 cm lengthy.
– Warmth a frying pan, add oil, add the onions, salt, stir and decrease the warmth a bit.
– Add the asparagus and cooked ham, warmth for a second, stirring, take away and put aside.
– In a bowl, combine the eggs, with out beating, till they’re homogeneous.
– Add the cream, combine and season.
– Put the asparagus preparation into the bowl, stirring effectively.
– Place the cake lid in a greased and floured cake pan, not too giant, in any other case the cake will probably be a bit flat.
– Place the filling on the tart lid and bake in a preheated medium oven till the floor is golden, about 25 minutes.
– Serve the asparagus cake ideally heat, though chilly can also be positive.
