Asparagus, Red Onion and Parmesan Mini-Cakes


Photo: Laurence Poos

Our Luxembourgish friend Laurence came all the way from South London to see us yesterday. I thought I would create a recipe for her, that the least I could do. She took a picture of it, which is always great as Laurence is very good photographer as well as a fantastic cook.

I’ve always dreamt of making that kind of dish: it looks and tastes like a mini-frittata but almost has the fluffiness of a soufflé. If I had to make up a name for it, I could call it souttata or foufflé. It would be a bit of a mouthful, which this dish is not: it’s very light and heavenly, all of that with no cream or butter.

10-12 mini-cakes

preparation: 20 minutes

cooking: oven 20 minutes/200C

Cakes:

  • 10 medium green asparagus
  • 1 red onion
  • 1 clove garlic
  • 3 eggs
  • 1/2 cup full fat yogurt
  • 3 tbsp. olive oil
  • nutmeg
  • 1 tbsp. poppy seeds
  • 1 tbsp. sesame seeds
  • 3 tbsp. self-raising whole-wheat flour
  • 1 tsp. baking powder
  • 50 gr. grated Parmesan cheese
  • pepper (no need for salt as cheese contains enough)

Dressing:

  • 2 spring onions
  • Half a lemon juice
  • 1 cup yogurt 

Slice the asparagus, dice the onion and grate the garlic. Sweat them in olive oil. Leave to cool.

Pre-heat the oven at 200C.

In a bowl mix the yogurt, the eggs, and the 3 tablespoons of olive oil.

Add the flour, seeds, baking powder, cheese, nutmeg and pepper.

Pour in the asparagus and onion.

Butter your muffin dish. Fill each hole to two-thirds and bake for 20 minutes.

In the meantime prepare the dressing: chop spring onions finely, add lemon juice, salt, pepper and yogurt.

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