If you're lucky enough to find wild asparagus market, or even better if you can find them in the fields, try the recipe for this salted cake with wild asparagus and saffron. Wanting to, You can prepare it with asparagus. But their flavor will obviously have a different yield with the richness of butter, the aroma of Saffron and cheese and egg fat. Wild asparagus, instead, with its bitter and aromatic tip, supports perfectly the quiche in a miraculous balanced taste. And I refer you to all my RECIPES WITH ASPARAGUS, both wild and cultivated, to light up your table in the spring.
These asparagus I gathered them in Sardinia in the mountains near Dolianova: It was fun looking for them among the tall grass and then cook them gave me even more satisfaction. Natural marriage is asparagus with egg, and in this quiche found everything that intensifies to the maximum this excellent spring vegetables.
The PASTA BRISÉE it's very easy to prepare and it's therefore homemade: You can use the ready, but really the result is very, very different. You can serve the salted cake with wild asparagus and saffron as a second dish with a fresh salad. Or cut into squares such as aperitif or finger food. Is’ delicious. Since quiches, rustic cakes and savoury cakes are a joker in the kitchen, don't forget to take a look at all my RSALTED CAKE ICETTES. and do not lose VIDEO RECIPE BY QUICHE LORRAINE on my YouTube channel: it's amazing and easier than you think. I wish you great walks under the spring sun and baskets filled with wild asparagus!
DOSES FOR A MOLD Of 24 CENTIMETERS IN DIAMETER:
250 grams of Danish pastry (the recipe can be found here)
250 grams of asparagus
200 grams of cheese Puzzone di Moena or you prefer
some pistils of Saffron
salt and pepper
100 ml of cream
50 grams of grated parmigiano reggiano PDO
extra virgin olive oil as required
To prepare the quiche with wild asparagus, you must first clean the asparagus by removing the hardest part of the stem, wash them and dry them. Finely chop the onion. Place in a pan a drizzle of extra virgin olive oil, then add the onion and asparagus: Sauté over high heat, then cook for a few minutes over low heat, combining hot water if necessary, until the asparagus are tender not. Season with salt and pepper and set aside.
Place in a bowl the eggs and Parmesan. Heat just the cream and dissolve the Saffron. Add the cream with saffron to the egg mixture and cheese and beat with a whisk or a fork until the mixture is smooth. Season with salt and pepper.
Preheat the oven to 180 degrees static. Coat the bottom and sides of a baking pan with a diameter of 22-24 cm (I used a rectangular, but choose your favorite shape) with the Danish pastry, prick the bottom with the prongs of a fork, cover with wax paper and pour vegetables. Bake for 20 minutes in white.
When the shell of shortcrust pastry is cooked, Add wild asparagus, then the diced cheese and pour over the egg mixture and cream. Bake the quiche with wild asparagus for 20 minutes or until the surface is golden and well clotted. Serve the quiche with wild asparagus lukewarm, with a fresh salad. And Bon Appetit!
MATCHING: Docg Prosecco Extra Dry "Serrai", of the company La Tordera, in Vidor. A prosecco di Conegliano Valdobbiadene which is very easy to drink, with pleasant aromas of white fruit (PEAR and Apple) and floral; the taste is very well balanced in the relationship between sour and sweet. Ideal with these asparagus, It balances the bitterness.