In the previous article, we visited the Morava Field (Marchfeld) – we saw how asparagus grows and how it is harvested, cleaned and cooked. So it’s time to try a recipe.
Quiche with green asparagus
300 g green asparagus
110 g butter
200 g plain flour + 1 tbsp
1 teaspoon of sugar
½ teaspoon of baking powder
200 ml double cream
1 clove of garlic
60 g Parmesan
approx. 150 g of dry peas or beans to line the mould
Grease the round mould with butter and flour it. Make a dough from flour, butter, 1 teaspoon of salt, sugar, baking powder and 1 egg. In a bowl, mix 3 eggs with cream and 1 tablespoon of flour, season with pressed garlic, salt and pepper. Wash the asparagus under running water, peel the bottom third of the shoots, cut off the woody ends and cut the asparagus into smaller pieces. Boil asparagus in salted water for about 7 minutes.
Line the mould with dough, place baking paper on top and load it with dry peas (beans). Place in an oven heated to 200°C for 5 minutes, then take out, remove the peas and the baking paper. Place the asparagus pieces on the dough, cover with the egg mixture and sprinkle with grated Parmesan cheese. Bake at 180°C for another 25-30 minutes.
Read also: Asparagus – “White Gold” from Marchfeld
Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri