asparagus, 7 oz
pastry flour, 2+1/2 cup
grated parmigiano cheese, 4,5 oz
salt, 1 tsp
baking powder, 2 tsp
bicarbonate of soda, 1/2 tsp
sugar, 2 tsp
eggs, 2
olive oil, 2 oz
low-fat yogurt, 1/2 cup
grated lemon rind, 1 tsp
lemon juice, 1 tsp


Preheat the oven to 390°F.
Washed, peeled and sliced asparagus, removing the final part harder and cutting them into small pieces. Set aside the most sensitive bits.
Throw the chopped asparagus (not tips) in boiling salted water. Cook for 5 minutes, then add the asparagus tips and also continue to boil for another 5 minutes. Drain the asparagus and cool them in ice water. Drain again and set aside. In a large bowl mix together the flour, cheese, salt, baking powder, baking soda and sugar and mix well. In another bowl, beat the eggs then add the oil, yogurt and mix well. Then add the chopped asparagus (reserving the tips) and lemon zest. Stir the mixture with the eggs gently into the dry ingredients until they are just blended. Do not mix too.
Fill the molds with the mixture up to 2/3 and decorated with asparagus spears kept aside. Bake in preheated oven for 15-18 minutes until nicely golden.

Thanks to: Cooking With Julia