Ingredients for 4 people
- 1 roll Puff Pastry
- 1 bunch of Asparagus
- 350 g Ricotta
- 100 g Parmesan cheese
- 3 eggs
- salt & pepper to taste
Method
- Put the ricotta and the grated Parmesan in a bowl.
- Stir, add the salt and a pinch of pepper and the two whole eggs.
- Continue to whisk in order to have a perfectly smooth mixture
- Wash the asparagus well, remove the hardest and whitest part of the stem and cut them into two parts.
- Boil a pot of lightly salted water and cook the asparagus.
- Drain the asparagus and dry them well.
- Roll out the puff pastry into a round pan directly with parchment paper.
- Prick the base of the puff pastry with a fork so that it does not swell excessively when cooked.
- Pour the whole mixture for the asparagus and ricotta cake and level the surface.
- Add some sliced tomatoes and season them with salt and olive oil
- Bake the pie at 180 ° for 40 minutes until cooked.
- Add shaved parmesan.