starters from Italy
translated by Italian with
A finger-food for an alternative aperitif. In case you want to transform it into a second plate you can opt in a pie instead of mono-portion.
Peel (if not already peeled) the asparagus and blanch in hot water.
Cut the asparagus into small pieces and pass them in a pan with butter, oil, salt and pepper. Keep the tips that serve as decoration of mini-quiche.
In a bowl combine the egg yolks, Parmesan cheese and then with the cream to create a compound.
Add to the mix just made asparagus, no tips! We have created the filling of mini-quiche!
Now for the brise (for convenience and speed the sail has done). Roll out the dough and then with the aid of a cup-paste (also a cup, a glass ...) create the shapes at will.
The forms generated now will '' enter '' in molds lined with butter and flour. If they were of silicone, avoid the passage. Crucially they can go in the oven.
After putting the dough (puff or shortcrust at will) add the filling and bake the mini-quiche in a preheated oven at 180 °.
Bake for about 20 minutes and after having done well browned garnish with asparagus tips that you previously cooked and kept aside. The voste mini-quiches are ready for an aperitif!