E 'da un pò that sprout from foodblog based ricettine asparagus of all types, and then, a few days ago, I found myself face to face with these beautiful green sticks flourished from the tip, and not lose in useless arguments, li I admired and then sniff. Their fragrance I referred to a mixture of young broad beans and artichokes, and so I was left to carry the visual and olfactory sensations and in the blink of an eye was in my trash. Back home the work began of how to use the brain, the most watched foodblog friends and I lost: there was the velvety asparagus Camomile, there was the spaghetti alla chitarra asparagus, chives and robiola of Arietta, c ' was the risotto with asparagus, zucchini and chives Laura ... Mumble Mumble ... actually I wanted something that could be a meal but a snack for lunch and so I chose this wonderful cake asparagus brought by Maite blog in La Cucina di Calycanthus that literally bewitched me ... I made your recipe to the letter, except the sesame seeds that I thought to scatter the plumcake. Single inconveniete: we have eaten almost everything at dinner. Squisitoooooo really!

Ingredients:
a beautiful bunch of asparagus (400 g)
200 g of flour
100 grams of grated grana
3 eggs
1 dl milk
1 dl olive oil
1 packet of yeast
a handful of sesame seeds
salt and pepper
Procedure:
Boil the asparagus carefully drain a little 'al dente, not cut them too thin and keep aside. Mix the grated grana with eggs, add milk beating with whips, electric, and then the sifted flour, oil and yeast, at this point, add the asparagus, salt and pepper, stir with a wooden spoon and pour in a form of cake. Sprinkle with sesame seeds and cook in pre-heated oven for 30-40 minutes at about 180 degrees.

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