John Myers
Contents
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Ingredients
Covering
- 750 g Asparagus white
- 300 g Asparagus green
- 5 Eggs
- 150 ml Cream
- 150 g Mascapone
- Salt pepper
Instructions
- Peel the white asparagus and cook in plenty of water for 20 to 25 minutes. Drain on a cloth, puree 500 g asparagus and brush through a hair sieve
- Whisk eggs with cream and mascarpone and stir into the puree. Season to taste with salt and pepper
- Wash the green asparagus and cut off approx. 2 cm from the ends. Cook in plenty of water for about 15 minutes. Let it run off on a cloth.
- Top with green asparagus and white asparagus.
- Bake with hot air for 45 minutes at 180 degrees
Nutrition
Serving: 100gCalories: 54kcalCarbohydrates: 2.2gProtein: 2gFat: 4.1g
