Used Sprinter Conversion

Introduction:

We now have an abundance of asparagus in our markets so I have not missed an opportunity to buy and develop a new recipe with them: Asparagus Tart .

The asparagus comes from the Greek word "Asparago" which means "outbreak." When the soil temperature is warm and there is enough water, asparagus sprout from rhizomes. If you do not cut these shoots or asparagus, the plant would exceed one meter high, with some areas of the Mediterranean is used as a hedge to demarcate plots.

INGREDIENTS

620 grs. fresh green asparagus

1 spring onion 2 eggs 1 garlic


75ml evaporated milk 60 grs. mozzarella cheese 1 base striped mass
Brisa
2 tbsp.
olive oil ½ teaspoon pepper ¼
ground.

nutmeg PREPARATION
Preheat oven to 180 gr. C. Spread the dough on an oven-proof container. Prick the dough with a fork, place a piece of tracing paper on the surface and add a few vegetables in order to prevent the dough rise. Bake approx. 10 min. and set aside. Wash

spring onion and garlic and chop. Heat olive oil in skillet at room temperature medium-high. Incorporate the onion and garlic, season, add the pepper and saute until it begins to soften, approx. 5-8 min. Remove and set aside.

Meanwhile, wash asparagus and cut off the bottom (white). Eight asparagus whole book to decorate the cake. Others cut asparagus sliced \u200b\u200b½ -1 cm approx.

In a large bowl, add eggs, evaporated milk and cheese. Add nutmeg, salt and pepper. Mix well. Incorporate the mixture of chopped onions and asparagus.

Pour asparagus mixture over the dough and place the asparagus on the surface that have been set aside, pressing slightly in the mix. Reintroducing the cake in the oven and bake for 35-40 min. at 170-180 gr.C or until mixture is set and crust is golden. Source
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