As usual Herr Grün was faster with the opening of the asparagus season and so I wanted directly use one of his recipes to give my homemade wild garlic pesto the right frame. Some ideas from Herr Grün , paired with my own ideas and the wonderful wild garlic pesto resulted in the following asparagus quiche.
For the shortcrust pastry
- 150 g flour
- 90 g cold butter
- approx. 20 ml cold water
- 1/4 teaspoon salt
For the first layer:
Wild Garlic Pesto (see recipe Wild Garlic Pesto)
For the second layer
- 10 white or green asparagus
- 200 - 250 g ricotta
- 1 tsp forest honey (or honey of your choice)
- ½ Fresh tarragon bunch
- black, freshly ground pepper
- salt
- nutmeg
- 1 egg
- 100 g Pecorino
at 160 degrees bake the Quiche for approx. 40 minutes (depending on the topping thickness) until the quiche is golden-brown.
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