Ingredients for 6 people:
For the yeast dough:
250 g flour
1 packet dry yeast
salt
200 ml milk
8 tbsp olive oil
6 dried tomatoes
Also:
1 kg white asparagus
Salt
1 bunch spring onions
4 eggs (M)
250 g sour cream
Pepper
50 g freshly grated Parmesan
50 g diced bacon
basil to garnish
Preparation:
1. Mix flour, dry yeast and 1 tsp salt in a bowl. Add the milk and olive oil and knead with the dough hooks of a hand mixer until a smooth. Cover with a tea towel and leave in a warm place for approx. 30 minutes. Dice the tomatoes very finely and then knead into the dough. Leave to rise for another 15 minutes.
2. Peel the asparagus, rinse and cut off the ends. Cook the asparagus in salted water for approx. 8-10 minutes. Drain. Clean the spring onions, rinse and cut into long pieces. Mix the eggs with the sour cream and season with salt and pepper.
3. Roll out the dough on a floured surface into a rectangle (25x36 cm). Line a baking tray with with baking paper. Place the dough on it and press up the edges. Place the asparagus and spring onions on top. Sprinkle with parmesan.
Pour the sour cream mixture over the top. Bake in a preheated oven at 200 degrees (gas: level 3-4, fan oven: 180 degrees) for approx. 30-35 minutes.
4. Put the bacon in a pan and fry until crispy. Sprinkle over the asparagus and onion cakes and serve garnished with basil if desired.
Preparation time approx. 1 hour + walking time
Nutrition per portion approx.:
Calories: 517
Joule: 2155
Protein: 18,8 g
Fat: 32,1 g
Carbohydrates: 38 g
(FoodCentrale by ddp images)
