🍰 Green and White Asparagus Cake with Pesto Sauce

Name: Green and White Asparagus Cake with Pesto Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: Asparagus (350 g green and white each); Organic Orange (zested and juiced); 3 Eggs; 200 g sour cream; 1 tsp basil pesto (from the jar); Salt; Pepper (from the mill); Nutmeg; 80 g Gouda (grated); 6 sheets filo or yufka dough (frozen); 50 g melted butter

485 kcal · 30 min · 4 servings

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Ingredients

Asparagus (350 g green and white each)
Organic Orange (zested and juiced)
3 Eggs
200 g sour cream
1 tsp basil pesto (from the jar)
Salt
Pepper (from the mill)
Nutmeg
80 g Gouda (grated)
6 sheets filo or yufka dough (frozen)
50 g melted butter

Instructions

1. Peel the bottom third of the green asparagus spears and cut off the woody ends.
2. Peel the white asparagus completely and cut off the ends as well.
3. Bring all asparagus spears to a brief boil in plenty of salted water.
4. Immediately shock the asparagus with cold water and let it drain well.
5. Whisk orange juice, orange zest, eggs, Creme Fraiche, and pesto together in a bowl.
6. Season the sauce with salt, pepper, and ground nutmeg to taste.
7. Grease a baking dish with butter.
8. Line the baking dish with the pastry sheets.
9. Brush each layer of pastry sheets with some melted butter.
10. Distribute the drained asparagus spears evenly over the pastry.
11. Pour the prepared pesto-egg sauce over the asparagus.
12. Sprinkle the cake with grated cheese.
13. Preheat the oven to 180 degrees Celsius.
14. Bake the cake for about 35 minutes in the center of the oven.

Nutrition per serving

kcal: 485
Protein: 23 g · Fett/Fat: 28 g · Carbs: 32 g