Wednesday, 12 October 2011

White asparagus cake

This is another easy recipe that can be cooked both for a normal day or to surprise friends at a special dinner, it all depends on the presentation. I personally prefear to eat it cold, but it can be served hot too, and always accompanied by shredded lettuce, a little mayonnaise, cocktail sauce, vinaigrette.... or anything else you can think of!

Ingredients (serves 4)
3 big eggs
500 gr white asparagus (canned)
170gr crème fraîche (if you can't find it you can use greek yogurt, liquid cream or philadelphia)
Black pepper
Baking paper

1. Remove the liquid and dry the asparagus as much as possible, you can use paper towels.
2. Cut the asparagus. Reserve some tips.
3. Mix all the ingredients in a blender.
4. Pour into a mold lined with baking paper.
5. Bake for 30 min 170ºC. Then insert a toothpick or a knife into the center of the cake, if it comes out clean (maybe with a few crumbs adhering) the cake is done; if it's not just bake for a few more minutes.

If you use extra light philadelphia you will have a totally diet recipe, but, in my experience, the best results come with crème fraîche. The one in the picture I did it with a mix of light philadelphia and greek yogurt. I hope you enjoy it!!! Bon profit!

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