Brigitte`s Asparagus Cake with Cheese – Cream – Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g toast bread
- 50 g butter
- 1 kg asparagus, green
- 2 tablespoon lemon juice
- 100 g bacon, diced
- 3 egg (s)
- 200 g cream
- 4 tablespoon cheese, grated (Emmentaler)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the crust off the toast and line a flat, round cake tin with the bread.
- Cut off the lower woody third of the green asparagus. Peeling is not necessary. Wash the asparagus and cook in a large saucepan with water, salt and lemon juice until just under cooked. Then arrange the drained asparagus stalks in a star shape on the toast.
- Lightly fry the bacon in butter and spread it with the butter on the asparagus and toast.
- Whisk the eggs with the cream, stir in the Emmentaler and season the topping with salt, pepper and grated nutmeg to taste. Note that the bacon is already very spicy. Then pour the cheese cream evenly over the asparagus.
- Bake the asparagus cake at 190 ° C top / bottom heat for about 30 minutes. It can be served hot as well as cold and fits perfectly on every buffet.
- Tip: If you have a lot of guests, use 3 times the amount for a baking sheet.
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