Asparagus TimbaleTorta di Asparagi
- 1kg fresh green asparagus spears, prepared
- Salt and pepper
- 75g butter, melted
- 1 loaf of white sliced bread, crusts removed
- 2 eggs, beaten
- 200ml double cream
- 75g Parmesan, grated
- 60g Parma ham, very finely minced
- Freshly grated nutmeg
Cook the asparagus in salted water until al dente, about 7-8 minutes.
Butter a tin about 5-6cm deep and 30cm in diameter, using a little of the butter, then line it with the sliced bread, allowing it to go up the sides, and overlapping slightly. Place half of the asparagus on the bread. Mix together the eggs, cream, cheese, ham and remaining melted butter. Season with salt, pepper and nutmeg to taste, and pour half of it over the top of the asparagus. Add the remaining asparagus and pour over the rest of the mixture.
Bake in the preheated oven for 45 minutes, leave for a few minutes to set, then invert onto a large plate. Serve it like this, turned out ‘upside down’. Cut it carefully into wedges using a serrated knife.
This recipe is from The Collection