Asparagus Rice Cake

Ingredients

• 400 g long grain rice
• 800 ml milk
• 2 tbsp marjoram leaves (finely chopped)
• 2 spring onions (finely chopped)
• 1 tbsp Olive Oil
• 150 g Pecorino cheese (grated)
• 2 Eggs
• Salt
• freshly ground pepper
• 500 g Green Asparagus
• oil (for the pan)
• 2 tbsp butter flakes

Instructions

1. 1.

   Bring rice to a boil with lightly salted milk and let it simmer on low heat, covered, for about 20 minutes. Drain the rice in a sieve, let it cool slightly, then transfer it to a bowl. Sauté spring onions in hot oil for a few minutes, then stir them into the rice along with marjoram, eggs, and Pecorino. Season with salt and pepper.

2. 2.

   Wash asparagus, peel the lower third, trim the ends, and boil in salted water for 3–4 minutes. Drain, shock in cold water, let it dry, and cut lengthwise in half.

3. 3.

   Spread the asparagus over the rice mixture, press gently, season with salt and pepper, and top with butter flakes.

4. 4.

   Bake in a preheated oven at 180°C (356°F) for about 30–40 minutes. Remove and serve warm or cold.