- 1 kg green asparagus from Altedo
- 160 g fresh goat goat
- 40 g grated parmesan
- 4 eggs
- a shallot
- lemon juice
- extra virgin olive oil
For the goat's cheese recipe, peel 850 g of asparagus and boil for 6 '. Thinly slice the tips of the rest lengthwise and marinate only these for an hour with 3 tablespoons of oil, 10 g of parmesan, salt, pepper and a few drops of lemon juice.
In a pan, cook the chopped shallots in a spoonful of oil for a couple of minutes, then add the coarsely chopped boiled asparagus and sauté them for less than a minute; salted and perfumed with some marjoram leaves. Beat the eggs in a bowl, then incorporate, mixing with a whisk, the goat cheese, 20 g of parmesan cheese, a pinch of salt and finally the warm asparagus.
Spread the mixture into 4 buttered and floured donut molds (external ø 11.5 cm, internal ø 4 cm, height 3.5 cm) and bake them in a water bath at 180 ° C for 25 minutes. Remove from the oven, let cool, then turn out onto the plates and complete with the marinated asparagus tips, sprinkle with the rest of the parmesan.