Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 150 g of chickpea flour
- - 200 g of wild asparagus
- - 1 shallot
- - 1 bunch of parsley, chopped
- - Oil
- - salt
- - pepper
INSTRUCTIONS
- Dissolve the chickpeas flour in a bowl adding slowly about half a liter of warm water, a pinch of salt and 2 tablespoons of olive oil. Cover with plastic wrap and let the mixture rest in the refrigerator for 10-15 minutes in the lower (but the more it rests it is better, if you can prepare the batter in advance).
- Heat 3 tablespoons of olive oil in a large frying pan and let simmer the shallots finely sliced. Add the peeled asparagus and cook for about 5 minutes, until they are just softened. Season with salt and pepper and add, turn off the heat, the chopped parsley. Let it cool.
- Mix the chickpea batter rested the pan of asparagus, stirring well.
- Turn on the oven at the maximum temperature (at least 250 ° C), and then oiled with care a round baking tray, possibly with a thik bottom, from about 28 cm in diameter. Keep it in the oven, for a minute until the oil is hot. Then pour in the batter, complete with a little olive oil and bake for 20 minutes, until a nice crust has been formed both above and below; if needed, leave it a few minutes under the grill.
- Cut the porridge triangular slices (the center will still be quite soft), season with a sprinkle of pepper and serve.
