John Myers
Ingredients for 1 servings:
- 300 g flour
- 150 g butter, soft
- 1 egg(s)
- 1 egg yolk
- 1 tbsp olive oil
- 100 ml water
- n. B. Salt
- Fat for the mold
- 500 g asparagus, green or white
- 400 g ricotta
- 3 eggs
- 100 g Parmesan, grated
- Salt and pepper, from the mill
- nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Knead the flour, butter, egg, egg yolk, oil, water, and a little salt into a smooth dough. Shape into a ball, wrap in foil, and chill for about 30 minutes. Meanwhile, wash the asparagus. Peel only the bottom of the green asparagus, while peel all of the white asparagus and trim the ends. Leave whole or cut into pieces, as desired. Cook the asparagus in boiling salted water for 5 minutes (white asparagus may need a little longer). Remove from the oven, refresh, and drain. For the topping, mix the ricotta, eggs, and grated Parmesan cheese; season with salt, pepper, and nutmeg. Roll out the dough to the size of the dish. Grease and line the dish with the dough. Place the asparagus decoratively inside and spread the ricotta mixture on top. Bake in the oven at 200°C fan/convection oven (or slightly less) on the second rack from the bottom for about 45 minutes. If the topping gets too dark, cover with foil if necessary. A nice salad and a glass of wine go well with this. Tip: If you have a square dish, it looks nice if you leave the asparagus whole.
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