Eggs and asparagus pie
Instructions
Dish suitable for the Easter period.
Deprive tail asparagus tougher, Peel, wash them, make them cook in salted boiling water until al dente, drain them and cut them in half lengthwise.
Peel the potatoes, wash them, cut them into slices 1 cm thick, lay them on the bottom of a springform pan with a diameter of 20-22 cm greased with butter, season with salt and place over the asparagus.
Beat eggs slightly, add the grated Parmesan, breadcrumbs soaked in milk and crumbled, a pinch of salt and pepper; pour the mixture over the asparagus, add, if necessary, a bit of milk to the potatoes and cook in preheated oven at 160-180 degrees for 30 minutes.
Prepare the decoration: boil the quail eggs for 3-4 minutes, drain in cold water, remove the shells.
Peel asparagus, delete the final part tougher, divide them in slices lengthwise and then in strips (like spaghetti); make them Blanch in boiling salted water, drain them, let them Brown briefly with butter and season with a pinch of salt.
Wrap them with a fork, put them at the center of the Patty forming a nest and place the quail eggs.
Ingredients and dosing for 6 persons
- 14 big asparagus
- 2 large potatoes
- 30 g of butter
- 4 eggs
- 30 g of breadcrumbs
- 3 tablespoons of parmigiano
- 10 cl of milk
- 1 pinch of salt
- 1 pinch of pepper
- For decoration:
- 3 asparagus
- 6 quail eggs
- 20 g of butter
- 1 pinch of salt