Appetizers/ Vegetables/ Savory tarts/ Vegan

Girolles and Asparagus mini Cakes

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.

The utensils:

My frying pan

My mixing bowl and a good whisk

My Elastomoules rectangular molds by De Buyer.

Shall we?

The recipe, Chef!

Girolles and Asparagus mini Cakes

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Serves: 16 pces Difficulty: Easy Price: $
Cooking Time: 35 min


  • 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
  • Pepper



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.

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