Look forward to this fine asparagus recipe:
For the base, knead together the flour mixed with baking powder and salt, the butter divided into small pieces, egg yolks and water to form a smooth dough. Roll out the dough on the greased bottom of a pizza, tart or possibly cake springform pan (30 cm), forming a 1 cm high rim.
Peel asparagus spears and cut into 2 cm long pieces. Cook the asparagus pieces in a saucepan with water for about 10 minutes. Drain.
Put milk, water and trout fillet in a saucepan and simmer with the lid closed for about 10 min. Drain and collect the broth. Mix eggs, whipped cream and 125 ml of the broth, season with salt, pepper and nutmeg.
Spread the asparagus spears, the cut trout fillet and the quartered salmon slices evenly on the pastry base. Pour the glaze over the top. Top with butter flakes and bake uncovered until golden brown. 160 to 180 °C 35 -45 min
Smoked ham can also be used instead of smoked fish. Briefly bubble half of the ham cut into strips in the indicated amount of milk, spread the other half raw evenly on the pastry base.
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