Asparagus and Zucchini Cake - by Veronica Lavenia
Asparagus and Zucchini Cake - by Veronica Lavenia

Asparagus and Zucchini Cake - by Veronica Lavenia


Ingredients

"Spring is asparagus season, time for outdoor meals and recipes to be enjoyed cold
for picnics or brunch. This is one of my most popular savory dishes with wild asparagus. Not always easy to find, wild asparagus is as precious as its distinctive flavour." ~ Veronica Lavenia.

4 zucchini (courgettes) (3 if large)
1 onion
15 asparagus
Sea salt and white pepper, to taste
2 large eggs
75g grated Parmigiano cheese
Extra virgin olive oil, to taste
1 sheet puff pastry

Method

Wash and slice the zucchini, peel the onion and steam cook all for about 15 minutes.

Clean the asparagus, removing the ends and blanch in salted water for 10 minutes. Once cooked, mix all the vegetables in the pan and season with salt.

In a bowl, beat the eggs and season with salt, pepper and Parmigiano.

Roll out the pastry on a greased baking sheet or covered with parchment paper. Add the vegetables and cover with the beaten eggs.

Bake, in preheated oven, for 15–20 minutes at 180 C (350 F/gas 4).

Credits: Recipes and images from the Vegetarian Italian Kitchen by Veronica Lavenia, published by New Holland Publishers Australia, RRP $40.00.

Photo Credits: Recipes and images from the Vegetarian Italian Kitchen by Veronica Lavenia, published by New Holland Publishers Australia, RRP $40.00.