Asparagus and pecorino pie

Asparagus and pecorino pie

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes


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, set the thermostat to position 4, press the bottom heating element button and press the on/off button.
  8. Cook for 15 min.


  • asparagus: 250 gr
  • medium eggs: 6
  • white onion: 1/2
  • grated Pecorino Romano cheese: 30gr
  • bread crumbs: to taste
  • salt: to taste
  • pepper: to taste

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