It 'been a while that the foodblog sprout recipe for asparagus of all types, and then a few days ago, I found myself face to face with these beautiful flowers tipped green sticks, and, without getting lost in unnecessary arguments, they I admired and then sniffed. Their fragrance I returned to a mixture of broad beans and artichokes, and so I let myself be 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 I get lost: there was the cream of asparagus , Chamomile, there's 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 fantastic cake asparagus Maite proposed by the blog The Kitchen Calycanthus that literally haunted me ... I ran the recipe to the letter, except the sesame seeds which I thought of sprinkling the plum. Unique PROBLEM: we have eaten almost anything for dinner. Squisitoooooo Really!

Ingredients:
a bunch of asparagus (400 g approximately)
200 g flour
100 g grated parmesan
3 eggs
1 dl milk
1 dl olive oil
1 package yeast
a handful of sesame seeds
salt and pepper
Procedure:
Boil the asparagus, drain them with a little care 'al dente, not cut them too thin and set aside. Mix grated cheese with the eggs, add milk beating with electric whips, 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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