Asparagus and ricotta pie for summer picnics

I have seen something similar on the Internet – at that time I was not interested in the recipe at all, but the very idea and the desire to construct something similar remained in my memory. As if on purpose, completely unplanned, I got a few pounds of fresh asparagus. My brother’s wife, Lina, who visited a farm near Vilnius, saw such beautiful asparagus that she bought much more than she needed and shared them with me.

I just happened to have a jar of ricotta and several packages of fresh, unfrozen yeast-free puff pastry in the fridge. In fact, I put both the ricotta and the dough in my basket almost every time I go to the store, knowing that I’ll still make something delicious out of them at home. This time, the combination turned into a wonderful, twisted asparagus cake.

It is very tasty eaten chilled, or even better – cool it completely and just warm it up a little in the microwave before serving. Perfect for summer picnics and cozy weekend lunches on the terrace!

Ingredients (for a 23 cm baking dish)

• 2 packets yeast-free puff pastry (fresh, not frozen, look for it in the store’s refrigerator, UNTIL to salads and prepared foods)
• 2 buns fresh sage
• 250 g (1 jar) ricotta cheese
• 1 pc. lemons (grated peel will be needed)
• 1 teaspoon a teaspoon A mixture of Provencal herbs
• 300 ml cream (35% fat)
• 3 pcs. eggs
• A pinch of salt, butter for greasing the baking dish

Production process

1. Preparation of asparagus: I washed the asparagus thoroughly and dried it well. I cut off the woody ends, but only about a centimeter – I shaved off the rest, because there is a lot of delicious pulp hidden under the thicker layer. I cut the stalks into slices about a centimeter thick, and kept the tops (about 6-10 cm long) for decorating the cake.
2. Filling: I salted the ricotta, grated lemon peel, seasoned it with Provencal herbs, added chopped pieces of sage and mixed everything well.
3. Cake Spinning: I used two packets of dough. I cut each piece in half lengthwise. I lined the center with the ricotta filling and arranged the asparagus so that their tops protruded outwards. I folded the dough to cover the asparagus and rolled it into a roll. After rolling one piece of dough, I attached the second piece to its end and continued rolling.
4. Formation: It turned out to be quite a circle. I put it in a 23 cm baking dish lined with baking paper and greased with butter. I corrected it a little more with my fingers so that the cake took the whole shape nicely.
5. Topping: I prepared a whipping cream and eggs – I beat three eggs into 300 ml of cream, added salt and whipped it well. I poured this batter into the gaps of the cake.
6. Baking: I covered the form with foil so that the protruding tops of the asparagus did not burn, and baked for about an hour in an oven heated to 180 degrees with the fan function, until the cake was nicely yellow.

Delicious!

Asparagus and ricotta pie

Author Lina

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Ingredients

• 2 packets yeast-free puff pastry (fresh, not frozen, look for the store in the refrigerator, UNTIL salads and prepared food)
• 2 bunches fresh sage
• 250 g (1 jar) ricotta cheese
• 1 lemons (grated peel will be needed)
• 1 tsp A mixture of Provencal herbs
• 300 ml cream (35% fat)
• 3 eggs
• A pinch of salt, butter for greasing the baking dish

Instructions

1. Preparation of asparagus: I thoroughly washed the asparagus and dried it well. I cut off the woody ends, but only about a centimeter – I shaved off the rest, because there is a lot of delicious pulp hidden under the thicker layer. I cut the stalks into slices about a centimeter thick, and kept the tops (about 6-10 cm long) for decorating the cake.
2. Filling: I salted the ricotta, grated lemon peel, seasoned it with Provencal herbs, added chopped pieces of sage and mixed everything well.
3. Cake roll: I used two packages of dough. I cut each piece in half lengthwise. I lined the center with the ricotta filling and arranged the asparagus so that their tops protruded outwards. I folded the dough to cover the asparagus and rolled it into a roll. After rolling one piece of dough, I attached the second piece to its end and continued rolling.
4. Formation: A considerable circle was obtained. I put it in a 23 cm baking dish lined with baking paper and greased with butter. I corrected it a little more with my fingers so that the cake took the whole shape nicely.
5. Topping: I prepared a whipped cream and eggs – I beat three eggs into 300 ml of cream, added salt and whipped well. I poured this batter into the gaps of the cake.
6. Baking: I covered the form with foil so that the protruding tops of the asparagus did not burn, and baked for about an hour in an oven heated to 180 degrees with the fan function, until the cake was nicely yellow.