Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Roll out the pastry, transfer to the tin (approx. 30 cm in diameter) along with the baking paper. Prick the base firmly with a fork.
Spread the almonds over the pastry base. Peel the lower third of the asparagus, cut into thin rings, arrange on top of the almonds. Whisk the cream, yoghurt and egg, grate the cheese, add, season, mix. Pour the mixture over the asparagus.
Peel the lower third of the asparagus, cut in half lengthwise, arrange on top.
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C.
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