It 'been a while that the foodblog to sprout recipe asparagus of all types, and then a few days ago, I came face to face with these beautiful green-tipped sticks flourished, and, without getting lost in vain talk, they I admired and then sniffed. Their fragrance I returned to a mixture of broad beans and artichokes, and so I got carried away by the visual and olfactory sensations and in the blink of an eye were in my basket. Came home and began work as employees of the brain, the more I looked foodblog friends and more I missed was the cream of asparagus Chamomile, were the guitar spaghetti asparagus, and chives robiola of Arietta, c ' was the risotto with asparagus, zucchini and chives ... mumble mumble ... Laura really wanted something that could be a meal but a snack for lunch and so I chose this gorgeous cake asparagus brought by the blog Maite 's Kitchen Calycanthus that literally haunted me ... I made the recipe to the letter, unless of sesame seeds which I thought I'd sprinkle the plum. DEFECT unique: we have eaten almost everything at dinner. Really squisitoooooo!

Ingredients:
a bunch of asparagus (400 g)
200 g flour
100 g grated parmesan
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 down with care anymore 'al dente, not too thin slice and set aside. Mix grated cheese with the eggs, add milk beating with electric whips, 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 bake in preheated oven for 30-40 minutes at about 180 degrees.

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