A delicious Italian vegetable traybake covered in a cheesy batter and baked with fresh thyme and chilli. Normally made with courgettes, this recipe is adapted to use Surrey asparagus (sourced by recipe creator Shirlee Posner from Secretts of Milford) along with delicate courgette flowers. Perfect for lunch with salad, for picnics or as part of a buffet.
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300
g
fine speared asparagus, *snap off the tender spears
-
1
medium
red onion, very finely sliced
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4
cloves
garlic, crushed
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1
dsp
extra virgin olive oil
-
2
tbsp
fresh thyme, finely chopped
-
1
generous
sprinkle of chilli flakes
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200
g
self raising gluten free flour (I used Doves Farm)
-
6
medium
duck eggs
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200
ml
milk
-
100
g
crumbled feta cheese
-
50
g
grated parmesan or pecorino cheese
-
small
drizzle
extra virgin olive oil
-
small
pinch
salt and freshly ground black pepper
- Pre-heat the oven to 180C/160C Fan / Gas Mark 4
- Prepare a baking tin 22cm x 32cm lined with silicone non-stick baking paper – traditionally this is made in a larger flat tray (swiss roll size) but I decided to go a bit deeper frittata style.
- Scatter the asparagus on the baking sheet. Mix the sliced onion and garlic in a spoon of oil before together scattering on top. Arrange in even but not-too-organized layer and sprinkle with chilli flakes.
- Combine flour and seasoning in a mixing bowl. In another large mixing bowl, whisk up, the eggs and milk. Whisk the dry ingredients into the eggs and stir in the parmesan cheese then pour batter evenly over the asparagus all the way to the edges of the pan
- Crumble with feta and drizzle with a little extra virgin olive oil. Bake in the oven for 20-30 minutes until golden and puffed.
- Delicious served warm or cold. Great for picnics, lunches with salad or cut into cubes to serve with drinks.
- * If you hold the asparagus in your hand and bend it, it will break naturally where the woody part starts. If you are using very fine asparagus you won't need to do this.
