This savory asparagus loaf is both an appetizer and a side dish, and also a great dish to serve with cheeses, hard-boiled eggs, confit cherry tomatoes and much more!
The recipe I photographed from a magazine (which I don’t remember) called for 300 grams of asparagus, but I added more without weighing them, so if you prepare this savory cake consider that the minimum is 300 g!
On the blog you’ll find many asparagus recipes including first courses, side dishes and savory tarts — tasty and easy dishes!
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I opened a free recipe channel on WhatsApp, open to everyone, no notifications or sounds — you can subscribe by clicking this link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet and one savory recipe!
Always on the theme RECIPES WITH ASPARAGUS, here are a few more suggestions just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Cooking time: 55 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lb asparagus
- 3/4 cup oat beverage
- 3 eggs
- 5 1/2 tbsp neutral oil (seed oil) (a little more for the pan)
- 1 cup grated Parmigiano (Parmesan)
- 1 sachet instant baking powder for savory preparations (I used "Pizzaiolo")
- 1 3/4 cups flour (semi-whole or classic type 0; a little more for the pan)
- 3.5 oz scamorza cheese (or mozzarella or provola, diced)
- to taste salt
- to taste pepper
Tools
loaf pan 9 7/8 x 4 1/3 in
- Molds
- Bowls
- Knives
- Steamer inserts
FOR PREPARING THE SAVORY ASPARAGUS LOAF
In a bowl pour the oat beverage, the eggs, the seed oil and season with salt and pepper.
Beat and mix the batter well, then add the grated Parmigiano Reggiano, and the flour sifted together with the instant baking powder for savory cakes.
Continuing to stir, fold in the asparagus pieces and the diced scamorza (or other cheese of your choice).
Grease and flour the loaf pan, then pour in the batter and arrange the remaining asparagus on top.
Bake in a preheated oven at 347°F (conventional) for 40–45 minutes.
When baked, let it cool completely, remove from the pan and serve. Enjoy your meal! Annalisa
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I leave you a rich collection of SAVORY TARTS
READ IF YOU LIKE → https://blog.giallozafferano.it/asilannablu/le-migliori-torte-salate-per-ogni-occasione/
SOURCE: SORRY, I DON’T REMEMBER …
A reminder: at the top of the blog menu you’ll find a magnifying glass 🔍 that allows you to search by ingredient or recipe title to find all preparations that include that ingredient or title — I hope you’ll find recipes you enjoy!
