Tart Of Asparagus And Eggs

Preparation:

Preparation: Dish suitable for the Easter period. Remove the toughest end part of the asparagus, peel, wash and cook them in boiling salted water, keeping them al dente, drain and cut them in half lengthwise. Peel the potatoes, wash them, cut them into 1 cm thick slices, arrange them on the bottom of a buttered non-stick cake tin with a diameter of 20-22 cm, salt them and arrange the prepared asparagus on top. Lightly beat the eggs, add the grated Parmesan, the breadcrumbs soaked in milk and crumbled, a pinch of salt and pepper; pour the mixture over the asparagus, add, if necessary, a little milk up to the level of the potatoes and cook in a preheated oven at 160-180 degrees for about 30 minutes. Prepare the decoration: cook the quail eggs for 3-4 minutes, drain them in cold water, peel them. Peel the asparagus, remove the toughest final part, divide them into slices lengthwise and then into strips (like spaghetti); blanch them in boiling salted water, drain them, brown them briefly with the butter and season with a pinch of salt. Wrap them with a fork, place them in the center of the pie forming a nest and place the quail eggs inside.