John Myers
Ingredients for 4 servings:
- 250 g flour (wholemeal spelt)
- 120 g butter
- 2 eggs
- 120 g quark
- Salt
- 500 g asparagus, white
- Butter for asparagus stock
- Salt and sugar
- 1 piece(s) orange(s) – peel
- 200 ml cream
- 2 tbsp crème fraîche
- 2 eggs
- 1 bunch tarragon
- ½ bunch parsley
- Pepper, white
- nutmeg
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Knead flour, butter, eggs, quark, and a pinch of salt into a smooth dough. Wrap in cling film and chill for 1 hour. Peel the asparagus spears and cook in boiling water (seasoned with a little butter, salt, sugar, and a piece of orange peel) for about 5 minutes. Then remove from the water and let cool. Roll out the dough to a thickness of 1 cm. Line a greased baking sheet with it. Arrange the asparagus on top. Mix together the cream, crème fraîche, eggs, and chopped herbs, season with salt, pepper, and nutmeg, and pour over the asparagus. Bake in the oven at 180°C for about 50 minutes. Serve lukewarm.
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