Asparagus and Zucchini Cake is an ode to Spring.
Spring is asparagus season, time for outdoor meals and recipes to be enjoyed cold for picnics or brunch. This is one of my most popular savory dishes with wild asparagus. Not always easy to find, wild asparagus is as precious as its distinctive flavour. Even the choice of puff pastry should not be random. I buy the organic one and palm oil free. Unfortunately, often, vegan puff pastries palm oil free are still difficult to find. In this case, it is better to prefer those made with butter or to prepare a simple dough with flour, water and a pinch of olive oil.
Asparagus and Zucchini Cake: Ingredients
4 zucchini (courgettes) (3, if large)
Sea salt and white pepper, to taste
2 large free range organic eggs
75 g (3 1/2 oz) Parmigiano cheese, grated
Extra virgin olive oil, to taste
1 sheet puff pastry
Asparagus and Zucchini Cake: Method
- Wash and slice the zucchini, peel the onion and steam cook all for about 15 minutes.
- Clean the asparagus, removing the ends, and blanch in salted water for 10 minutes. Once cooked, mix all the vegetables in the pan and season with salt.
- In a bowl, beat the eggs and season with salt, pepper and Parmigiano.
Roll out the pastry on a greased baking sheet or covered with parchment paper. Add the vegetables and cover with the beaten eggs.
- Bake, in preheated oven, for 15–20 minutes at 180°C (350°F/gas 4).