Green asparagus cake recipe
For all of those who love asparagus, this is an easy and tasty recipe which will help you to make the most of the asparagus season.
The original recipe is made with white asparagus, as they are the most popular asparagus in Spain. Obviously, you can use the green ones as I made for the Friday Tapas night last week. The result was as good as with the white ones!
500 grams of green asparagus
1 can of evaporated milk
Extra virgin olive oil
Black garlic (optional)
2 baking pans (one bigger than the other one as we will bake the cake in a bain-marie)
Step by step
Steam the green asparagus for 2-3 minutes or until tender (time depends on the thickness of the asparagus).
Meanwhile, preheat the oven to 150ºC and grease the baking pan with butter.
Once the asparagus is steamed and tender, drain them. Keep aside a few for decoration and put the rest in the blender. Add the eggs, the evaporated milk and season with salt and black pepper. Blend it until you get a smooth texture.
Prepare the biggest baking cake with warm water (filled around a third of its depth).
Pour the mixture into the small baking cake and cover it with foil paper.
Immerse the baking pan halfway in the other one prepared with water and put all together in the oven. Bake for 20 minutes. Check out if it is done. You can use a knife or a sharp stick; if it is clean after digging into the cake, then it is done.
While the cake is in the oven, make the smoked mayonnaise. In a small frying pan pour two tablespoons of extra virgin olive oil and warm it up over a low heat. Add a teaspoon of smoked paprika and stir. (It doesn’t have to burn otherwise the paprika will be bitter). Let it cool down for a while.
In a bowl pour your favourite mayonnaise (or better if you want to do home-made mayonnaise) and add the smoked paprika oil and blend it until the mayonnaise absorbs all the oil and gets a reddish colour.
Once the cake is ready, let it cool down. Remove from the baking pan, flipping it over on a plate. You can cook it the day before and keep it in the fridge.
Cut into slices and decorate with an asparagus tip on top and some slices of black garlic and rocket as a garnish. Pour the smoked paprika mayonnaise on top.