The savory muffins with asparagus and potatoes is a recipe born because my husband loves this type of asparagus, so we bought them and thought of something our kids would eat too, and what can I say… it was a huge success!
It wasn’t difficult to make them and apart from the time needed to boil the potatoes, overall it’s done in reasonable times.
Asparagus have a lot of properties, including folic acid, vitamin a-c-e.
Recent studies have found that asparagus can help prevent diabetes and promote the detoxification of our body.
In short, asparagus should be eaten more often because they are beneficial for many things! For the recipe I used the Pecorino Romano from Pinna formaggi, a company rich in history and their products are a guarantee.
Follow the recipe and if you replicate it, or replicate other recipes present on my blog, send me the photos, I will put them on my fb page under your name
About 125 Kcal per muffin
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 12 muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Savory Muffins with Asparagus and Potatoes
- 1.75 lbs of potatoes (weight when peeled)
- 1.75 lbs of wild asparagus
- 1 tsp salt
- to taste pepper
- 2 medium eggs
- 3/4 cup of grated Parmesan cheese
- 1/4 cup of grated Pecorino cheese
- 1/3 cup breadcrumbs
Preparation of Savory Muffins with Asparagus and Potatoes
Let’s start making our savory muffins with asparagus and potatoes by cleaning the asparagus, removing the hard part and setting aside the softer part. Once all are cleaned, wash them well and boil for about 5-7 minutes (time calculated from when the water starts boiling).
For asparagus cooking, regulate yourself so that once the time is over, the asparagus are still a bit al dente.
Meanwhile, peel the potatoes, wash them, cut them into large pieces and boil.
When the potatoes are boiled, remove them from the water, mash them in a bowl
…season with salt and pepper and wait for them to cool.
Meanwhile, we will have cooked the asparagus and also drained them, while they cool, cut them into pieces but not too small.
Take the cooled mashed potatoes, add the eggs and mix well, then add the grated Parmesan and Pecorino cheeses and continue to mix well, finally add the asparagus and mix everything well.
Prepare the muffin molds, butter them and coat with breadcrumbs, then remove the excess, place the mixture in each mold making sure they do not reach the edge, leaving at least 1/2 inch margin: finally sprinkle the surface with breadcrumbs.
