Asparagus rolls from the Omnia oven

Ingredients for 1 servings:

• 100 g spelt flour type 630
• 1 tsp baking powder
• ½ tsp salt
• 25 ml olive oil, extra virgin
• 160 g Skyr
• 2 eggs, size M
• 120 g asparagus, green, weighed ready to eat
• some tarragon, fresh
• 20 g sunflower seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Quick and easy, from the muffin tin

I only used the top half of the asparagus (the rest ended up in a soup). Cut it into 1.5-2 cm pieces. Finely chop the tarragon. I had very young shoots and used the stalks. Mix the flour, baking powder, and salt. In a bowl, whisk together the eggs, olive oil, and skyr. Add the flour, baking powder, and salt. Mix with a spoon, add the asparagus pieces, and stir in. Divide the batter between 8 muffin cups and sprinkle with sunflower seeds. Bake on top of the gas stove on the smallest setting for 5 minutes at a high heat. Then reduce the heat to 1/3 and bake for another 30 minutes. Finally, bake for another 5 minutes at a high heat to give the rolls some color. Do the skewer test. Warm from the oven, a herb dip and tomato salad go well with the rolls. Once cooled, simply spread a little butter or cream cheese on the halved rolls.