Asparagus Savory Muffin with Ricotta and Parmesan a vegetarian delight
In spring, the asparagus is a vegetable that I like to have on the table.
Here is a simple recipe for delicious and flavorful asparagus Muffin.
Here what is needed :
1 bunch of asparagus , 1 shallot , 1 stalk of celery tender , 1 small carrot , 1 clove of garlic, 250 grams (2 cups) of ricotta cheese , 3 eggs , 2 tablespoons extra virgin olive oil , 2 tablespoons of grated Parmesan cheese , ¼ cup parmesan cheese ,extra virgin olive oil, nutmeg, salt to taste. 2 tablespoon of passata to decorate.
First of all you have to clean the asparagus . Remove the tips ( about 2 or 3 cm ) and let’s put aside.
Clean the asparagus stalks with a vegetable peeler and cut in pieces.
Chop the stems with the carrot, onion and celery.
Fry the mince and the tips with the whole clove of garlic and 2 tablespoons of olive oil and salt to taste, for about 15 minutes in order to make it crisp.
Again put aside the tips. Remove the garlic.
Cool for a few minutes and in the meantime, whisk the egg white .
Whisk the mixture again with ricotta, yolks eggs, grated nutmeg and 2 tablespoons grated Parmesan .
Gently add the whites beaten stiff .
Add a little grated nutmeg, according to your personal taste.
Pour the creamy mixture in a muffin pan and bake at 160 degrees for 45 minutes.
Serve the flan with asparagus tips , and decorate with some drops of passata. Buon appetito, enjoy it!