Muffin with asparagus
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Preparazione
40 minuti -
Difficoltà
Difficoltà
Ingredients
- 250 g of D'Amico asparagus
- 250 g of flour
- 200 g of milk
- 100 g of fresh pecorino
- 50 g of peeled and chopped almonds
- 30 g of lamellar almonds
- 60 g of butter + 30 to butter the molds
- 30 g of grated parmesan
- 2 eggs
- baking powder
Procedimento
Cut the asparagus D'Amico into slices, setting the tips aside. Cut the pecorino into cubes. Mix the sifted flour together with half a bag of yeast with the eggs and milk, then add the parmesan, the asparagus stems into rounds, the pecorino cheese, the finely chopped almonds, 60 g of melted butter, salt.
Brush the baking cups with melted butter and pour the mixture filling them for 2/3.
Spread the asparagus tips and the leaf almonds on the surface.
Bake in a hot oven at 180 degrees for about 20 minutes.
