Servings: 6
Ingredients:
1 pack Provolone
1 pack puff pastry
150gr. asparagus
150gr. grated fontina cheese
6 dl. béchamel
2 eggs
As needed salt
Few easy steps for a recipe full of appealing taste!
Directions:
Blanch al dente the top of the asparagus in salted boiling water, drain them and let them cool.
Cover a 26 diameter pan with the puff pastry by leaving a bit of it on the pan side. Sprinkle the roughly grated fontina on the puff pastry, then add the asparagus trims with the ends towards the centre. Cover everything with the mix of the béchamel and eggs. In the end garnish with Provolone cut into strips. Bake at 180°C for about 40 minutes. Serve at room temperature.