Asparagus and pecorino pie

Method

Calories: 131

1. Use a vegetable peeler to remove the outside of the asparagus sprig, cut off the point and boil in lightly salted water for 5-7 minutes.
2. Cut 3 asparagus, one slightly larger, lengthwise and put aside. Cut up all the other pieces.
3. Beat the eggs with salt and pepper in a bowl, add the pecorino and sliced onion and mix well. Now add the cut asparagus and combine gently.
4. Remove the paddle from the bowl.
5. Butter the bowl well and coat with the bread crumbs.
6. Pour the egg mixture in the bowl, decorate with the asparagus that was sliced lengthwise.
7. Close the lid, select the OVEN program, set power level 3, set 15 minutes and press the program start/stop button.