Brigitte's asparagus cake with cheese and cream topping

Ingredients for 4 servings:

• 400 g toast bread
• 50 g butter
• 1 kg asparagus, green
• 2 tbsp lemon juice
• 100 g bacon, diced
• 3 eggs
• 200 g cream
• 4 tbsp cheese, grated (Emmental)
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With green asparagus, quick and easy to prepare!

Cut the crust off the toast and line a shallow, round cake tin with the bread. Cut off the woody bottom third of the green asparagus. Peeling is not necessary. Wash the asparagus and cook it in a large pot with water, salt, and lemon juice until almost cooked. Then arrange the drained asparagus spears in a star shape on the toast. Lightly fry the bacon in butter and spread it with the butter on the asparagus and toast. Whisk the eggs with the cream, stir in the Emmental cheese, and season the topping with salt, pepper, and grated nutmeg. Note that the bacon is already very spicy. Then pour the cream cheese evenly over the asparagus. Bake the asparagus tart at 190°C (top/bottom heat) for about 30 minutes. It can be served hot or cold and is perfect for any buffet. Tip: If you have a lot of guests, use three times the amount for one baking tray.