Asparagus and ricotta savoury loaf

Published on 5 June 2015

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Asparagus season: an easy, quick, delicious recipe!

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INGREDIENTS

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I crack whole eggs in a bowl and whisk with Parmigiano.

I mix ricotta thoroughly into eggs.

I add ground pepper and a generous pinch of salt.

I sift baking powder and flour.

I add flour to mixture.

Once combined, I add oil.

I discard tough parts of asparagus previously boiled in salted water.

I add asparagus.

I butter and flour a loaf tin.and add and level mixture.

I preheat.the oven to 180°C and bake about 30 minutes. Test centrally with a skewer; if not dry, bake another 5 minutes.

Soft: serve slightly cooled with cured meats and cheeses for a rustic supper.

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