Vegetable Torte

Name: Vegetable Torte
Yield: Serves 4
Ingredients: 6 eggs; 250 g (9 oz) ricotta cheese; 250 g (9 oz) mascarpone cheese; 2 tablespoons chopped basil; 75 g (2½ oz/¾ cup) grated parmesan cheese; 2 garlic cloves, chopped; 100 g (3½ oz) English spinach or silverbeet, stalks removed if necessary, roughly chopped; 1 zucchini (courgette), halved lengthways and thinly sliced; 80 ml (2½ fl oz/⅓ cup) olive oil; 1 onion, chopped; 150 g (5½ oz) asparagus

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

150 g (5½ oz) asparagus
80 ml (2½

Main course
Vegetarian
Gluten-free

Method

Wash the asparagus and remove the woody ends (hold each spear at both ends and bend it gently — it will snap at its natural breaking point). Remove the spear tips of the asparagus and slice the remaining stems. Bring a small saucepan of salted water to the boil and cook the asparagus stems for about 2 minutes. Add the tips and cook for a further 1 minute