Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 2 bunches asparagus, ends trimmed
- 1/3 cup plain flour
- 8 free range eggs
- 600milliliter tub light thickened cream
- 1 clove garlic, crushed
- 2/3 cup grated parmesan
- 1/2packets 120g mixed lettuce leaves, to serve
Nutrition per serving
2980kJ / 712Cal
2980 Kilojoules or 712 Calories
34% of daily energy intake*
Protein
27.8grams
Fat
58.5grams
Carbs
20.4grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make the most of sweet, seasonal asparagus with a speedy tortilla, best enjoyed warm!
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Heat oil in a large 25cm top measurement (1.5 litre/ 6-cup) non-stick ovenproof frying pan over medium-high heat. Add asparagus and cook, turning, for 1 minute or until bright green. Transfer to a plate.
Step 2 of 4
Whisk the flour, eggs, cream, garlic and half the parmesan in a large jug. Season. Pour into pan. Cook over low heat for 5 minutes or until beginning to set underneath.
Step 3 of 4
Arrange asparagus on top of egg mixture in pan. Top with remaining cheese.
Step 4 of 4
Bake for 20 minutes or until golden brown and just set at centre. Remove from oven. Stand for 5 minutes. Serve tortilla with mixed lettuce.
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