Asparagus focaccia

Ingredients for 8 servings:

• 80 g sesame seeds
• 160 g almonds
• 2 tbsp flaxseed
• 80 g sunflower seeds
• 2 tsp baking powder
• 1 tsp sea salt
• 6 eggs
• 300 g cottage cheese, grainy
• 1 tsp pepper
• 2 tbsp butter (wild garlic butter) if available, otherwise herb butter
• e.g. rosemary (fresh shoots, not woody)
• 12 stalk(s) asparagus, green
• 1 tbsp butter
• 10 olives, black, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Low-carb

Melt the wild garlic butter (or herb butter) in a pan and set aside. Preheat the oven to 170°C (top/bottom heat). Dry roast the sesame seeds in a non-stick pan over medium heat and let cool. In a food processor (here, a Thermomix), grind the almonds, sunflower seeds, and flaxseed with the toasted sesame seeds and baking powder to a flour mixture and transfer to a bowl. Mix the eggs and cottage cheese in the food processor, season with salt and pepper. Chop fresh rosemary shoots into small pieces and add them to the melted wild garlic butter, stirring to combine. Then stir in the flour mixture. If desired, you can also stir in halved olives at this point. Spread the batter evenly on a baking sheet lined with parchment paper, smooth it out with a rubber spatula, and pre-bake for ten minutes. Meanwhile, sauté the asparagus in butter over medium heat for about five minutes and let cool. Remove the pre-baked dough from the oven and press the asparagus spears about two-thirds into the dough, leaving about three centimeters between them. Bake for another 20 minutes. Five minutes before the end of baking, scatter the rosemary sprigs over the dough and bake with it. The asparagus focaccia can be served lukewarm or at room temperature.