Asparagus Tips pie
Instructions
500 g of potatoes cooking unpeeled well washed in salt water; Peel and mash with a potato masher.
work the dough in a pan with 60 g of butter using a wooden spoon, season with salt and nutmeg; When is soft add a whole egg and one egg yolk; mix until it is fluffy.
Grease a rectangular baking pan and place the dough of potato ' Duchess ' forming all around the top edge.
Scald a pound of asparagus in boiling salted water for 5 minutes.
Drain, cut into small pieces, pass with 30 g of butter, cover with water and cook on low fire; Add a tablespoon of starch potatoes, three eggs (whites mounted to snow), 80 g of mortadella and a sprig of parsley fine and 60 g of grated Parmesan.
Pour the mixture over the potatoes and bake for 15-20 minutes.
Ingredients and dosing for 4 persons
- 500 g of potatoes
- 90 g of butter
- Salt
- Nutmeg
- == 1 whole egg
- 1 egg yolk
- 1000 g of asparagus
- 1 tablespoon of potato starch
- 3 egg whites
- 80 g of mortadella
- 1 sprig of parsley
- 60 g of grated parmesan cheese