Hello my lovelies!!
You know how much I love appetizers… It’s our family tradition on Friday nights, we gather, around a glass or two, with plenty of fingerfood on the table. My girolles and asparagus mini-cakes are never far away…
It’s delicious, it’s light but fills the tummy, and it’s a great combination: girolle and white asparagus.
As far as preparation is concerned, it’s super easy. You will need 10 minutes of preparation and around 20 minutes of cooking and that’s it!
It’s also a clever way to put vegetables on your table.
Cherry on the cake, you can keep it a few days in your fridge. I often serve it the next day with a good lettuce.
Of course, you can cook it in a large portion. In this case you should take a 20-22 cm mold and increase the cooking time to approximately 35 minutes.
My frying pan
My mixing bowl and a good whisk
My Elastomoules rectangular molds by De Buyer.
The recipe, Chef!
Girolles and Asparagus mini Cakes
- 3 eggs
- 150 g flour
- 10 g baking powder
- 100 g sunflower oil
- 125 g milk
- 90 g grated cheese
- 100 g girolles
- 1 tablespoon olive oil
- 1 or 2 garlic cloves
- 100 g white thin aspargus
- 2 g salt
Stir fry for 5 minutes the girolles with olive oil and minced garlic.
Add the asparagus after cooking time.
Preheat your oven at 180 degrees.
Mix the eggs, flour and baking powder in a bowl.
Add, little by little, the oil
Heat the milk and cream. Add to the batter.
Add the grated cheese, salt and pepper. Mix.
Pour the batter in the muffin mold holes up to 2/3 of the height.
Add girolles and aspargus.
Cook for 20-22 minutes.