Asparagus plumcake: the recipe for a savory and savory appetizer

Illinois asparagus cake it’s a antipasti Simple, but very effective, made with a dough made from flour, eggs, milk, oil and cheese. Asparagus, the quintessential spring vegetable, is layered inside the pan, giving this savory cake an elegant and scenic look when sliced.

Perfect to serve on the occasion of a appetizer or a party buffet, the asparagus pie can easily be taken with you for a picnic in the park or a trip out of town. Delicious both hot and cold, it will conquer everyone for its goodness and softness.

procedures are really easy and within everyone’s reach: simply mix the powders, i.e. flour, Parmesan, yeast and salt, in a bowl, pour in the liquids, i.e. milk, extra virgin olive oil and eggs, then mix briefly with a hand mixer . Pour the mixture obtained into a bread pan, alternating it with blanched and crispy asparagus, and then proceed to cook in the oven for a fragrant result and tender to bite.

If you prefer a more delicate flavor, you can substitute the extra virgin olive oil for a corn oil or high oleic sunflower seeds; you can add to the dough nere olive treedried tomatoes, pine nuts, hard-boiled eggs, but also sausages and cheeses, to make it even richer and more substantial.

Discover how to make asparagus plumcake by following the step-by-step procedure and tips. Also try the zucchini plumcake and the spinach plumcake.

How to prepare asparagus plumcake

First clean the asparagus, remove the woody end and stringy outer parts with the potato peeler. 1.

Boil them in salted water for about 8 minutes: they should be crispy 2; if you don’t have an asparagus container, keep the tips out of the water for the first few minutes of cooking. Drain and dry them with kitchen paper.

In a bowl put the powders: flour, parmesan, yeast for salty cakes and salt 3. Mix with a whisk.

Pour the milk and extra virgin olive oil into a bowl 4then add the eggs and mix for a few moments with the hand mixer.

Pour the liquids over the powders. 5 and mix the dough well, working for about 2-3 minutes and so that there are no lumps.

Line a loaf pan about 25cm long with a sheet of parchment paper, pour in some batter and place 4-5 asparagus lengthwise. 6.

Cover with a second layer of dough. 7.

fix more studs 8.

Finally cover with the remaining dough and the last asparagus 9 and cook in the oven at 180 °C, in static mode, for about 45-50 minutes.

Once the cooking time has elapsed, remove the plumcake from the oven and let it cool. Unmold and serve, cut into slices. 10.

Advice

If you feel like it, you can enrich the asparagus plumcake with Particlediced, raw ham or sweet bacon; you can add a little provola or scamorza, diced, or replace the grana with a seasoned pecorino, for a more punchy flavor.

You can perfume the mass with leaves of basil or mint, finely chopped, for a heady-scented plumcake.

storage

The asparagus plumcake can be kept for 1-2 days at room temperature, in a suitable airtight container.