These recipe is for 9 muffins.
Fresh green asparagus directly from an asparagus shed 1 mile away. Still on the expensive side, because we have temperatures cold enough to wear a winter parka. This weekend should finally get a little warmer.
The recipe was adapted from a vegetarian page. My BFF made it last night and told me to use either bacon or something similar to boost the flavour. And add more seasoning. She thought that the muffins came out a bit bland.
That is t
he reason I added salami, fresh herbs and smoked paprika.
Recipe:
100 g green asparagus, 50 g cherry tomatoes
50 g grated Parmesan, 50 g chopped salami
1 egg, 75 g soft butter, 1 tbsp sugar, 1/4 tsp salt, 1/2 tsp smoked paprika
175 g flour, 1 tsp baking powder, 75 ml milk
Fresh thyme, fresh majoram
Chop the asparagus, the tomatoes and the salami fine. Grate the Parmesan roughly.
In a large bowl, beat butter, sugar and salt creamy, add the egg and beat more.
Sift in flour and baking powder and paprika.
Mix and add the milk and the other ingredients.
Preheat oven 180 C. Fill 9 muffin cases and bake for 30 min.
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