- asparagus 250 (or Courgettes)
- flour 00 or plain 240
- Eggs 3
- Milk 180ml
- Vegetable oil 80ml
- 7g dried yeast
- Grated parmigiano or Mature
- cheddar 100g
- I tbsp salt
- Gruyere cheese, cubed 80g
- Bacon or salami, chopped 80g (not if vegetarian)
Cook the asparagus in a saucepan of boiling salted water for 1 min, then drain and pat dry with paper towel.
Sauté the asparagus in a pan with a drizzle of oil, salt and pepper for a few minutes.
Combine asparagus, flour, eggs and all the ingredients in a large bowl and season to taste.
Spoon into the prepared tin.
Decorate with whole asparagus.
Bake in a static oven preheated to 170 ° for about 50-55 minutes or until is golden!
Remove from the tin and cool on a wire rack. Serve in slices.
Perfect for a Sunday brunch ENJOY!