Easy
4 people
45 min
Ingredients
200 g asparagus
150 g Grana Padano Riserva
2 eggs
180 g wholemeal flour
1 cup milk
5 g dry yeast
extra virgin olive oil
salt & pepper
Preparation
Steam the asparagus for 10 minutes.
In a bowl, combine the flour and yeast with 1 teaspoon of sugar, add 1/2 cup of warm milk, a little at a time, stirring well.
In another bowl, beat the eggs with the milk, a drizzle of oil, salt and pepper. Pour this beaten mixture into the larger bowl, add the grated Grana Padano Riserva and mix well.
Grease a rectangular mould and dust with wholemeal flour, pour in the mixture and place the asparagus in between.
Bake in a preheated oven at 180 °C for 25-30 minutes.
Let cool before unmoulding and serve immediately.
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