John Myers
Ingredients for 4 servings:
- 750 g asparagus, white or green
- salt water
- 1 small red bell pepper(s)
- 1 small green bell pepper(s)
- 3 eggs
- 150 g cheese (Emmental), grated
- 1 tsp sugar
- salt and pepper
- Paprika powder
- some butter flakes
- Butter for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
light dish, also for vegetarians
Peel the asparagus, remove any woody ends, and cook in salted water with the sugar until almost tender. Meanwhile, trim the bell peppers and cut into very fine strips. Whisk the eggs and add the grated cheese, seasoning with salt, pepper, and paprika. Beat the egg mixture until creamy. Stir in the bell pepper strips. Preheat the oven to 220°C. Grease an ovenproof dish with butter. Drain the asparagus and layer it in the dish. Pour the egg mixture over it and dot with butter flakes. Bake the dish on the middle rack at 180°C (fan oven) for about 20 minutes. Reduce the heat if the crust is getting too dark beforehand. Serve with baguette, potatoes, or a green salad.
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