Asparagus Tortino

Here’s how to prepare a delicious asparagus tortino with an Italian touch.

Ingredients

• 500 g fresh asparagus
• 4 large eggs
• 100 g grated Parmesan cheese
• 200 ml fresh cream
• Salt and pepper to taste
• Butter for greasing the ramekins
• Breadcrumbs for coating the ramekins

Preparation

1. Start by cleaning the asparagus: remove the toughest part of the stem and, if necessary, peel them with a vegetable peeler. Then cook them in boiling salted water for about 7-10 minutes until tender but still crisp. Drain and cut into pieces, leaving the tips whole for decoration.

2. In a bowl, beat the eggs with the fresh cream, salt, and pepper. Add the grated cheese and mix well to obtain a homogeneous mixture. Now incorporate the asparagus pieces (except the tips).

3. Prepare the ramekins for the tortini by greasing them with butter and sprinkling with breadcrumbs. Pour the mixture into the ramekins, filling them up to about 2/3.

4. Arrange a few reserved asparagus tips on top of each tortino so they remain clearly visible.

5. Bake in a preheated oven at 180 °C for about 15-20 minutes, or until the tortini are golden and fully cooked in the center.

6. Let cool slightly for a few minutes, then gently unmold the tortini and serve warm.

If you want to make the dish even richer and more flavorful, you could add cubes of cooked ham to the asparagus mixture, which will add savoriness and a pleasant variation in texture.

Trivia

The asparagus tortino is a spring dish highly appreciated in Italy and can be served as an appetizer or as a light main course. Asparagus is known not only for its delicate flavor but also for its diuretic and purifying properties. This dish combines health and taste in a recipe that highlights asparagus, a very versatile vegetable in the kitchen.