Cookbook Starters

Savory Asparagus Muffins

Starters

Difficulty	People	Time

Easy	9	45 minuti

Ingredients

150 g	asparagus, net of waste
to taste	extra virgin olive oil
1/2	small onion
150 g	00 flour
30 g	Parmesan cheese
4 g	instant yeast for savory preparations
1	medium egg
80 mL	microfiltered semi-skimmed milk Sterilgarda
50 g	provola
to taste	salt
to taste	pepper
to taste	basil to decorate

Prepare this recipe with:

Preparation

Remove the outer part of the asparagus and detach the toughest part of the stem.
Cut the florets and divide the remaining part of the stem in two.
Cook the asparagus for about 6 minutes in boiling water.
Finely chop the onion and brown it slowly in a pan with a drizzle of oil.
Add the asparagus, salt, pepper and sauté for a couple of minutes.
Remove from heat and let cool.
In a container, beat the egg with the Sterilgarda Semi-Skimmed Microfiltered Milk.
Separately, take a bowl and add grated Parmesan and provola cheese, flour, salt, pepper and yeast, mixing well.
Combine the liquid into the dry ingredients and mix with a wooden spoon.
Add the asparagus, leaving aside a few florets for decoration if desired.
Spread the mixture into the muffin tin, filling them 2/3 full, and bake them at 180° for about 20 minutes.
Remove from the oven, garnish with asparagus tips, parsley, or rosemary, and serve.

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