These two finger food are born from the idea of using the part of the asparagus terminal not only to prepare broths or velvety. These tidbits can be served at room temperature, so you can prepare in advance and are ideal for an aperitif.

The very crisp dough was colored with turmeric and black sesame, can be used as a base for small quiches, It can contain a filling, used to create the waffles to accompany other dishes or can be spread with cream or mousse. It contains no gluten, dairy products and eggs and has a very low dose of fat.

Ingredients for pasta (with this dose I made 20 parcels and 46 single biscuits:

  • 175 g brown rice flour
  • 75 g golden flax
  • 125 ml water
  • 35 g extra virgin olive oil
  • 2.5 teaspoons black sesame
  • 5 g turmeric powder
  • 5 g salt

Ingredients for the filling of small packages:

  • 100 g asparagus
  • lemon zest to taste

Ingredients for the filling 23 double biscuits:

  • 100 g asparagus
  • 80 g ham

How to prepare the filling

Scald the terminal part of the stems of the asparagus in boiling salted water for 3 minutes and cooled down immediately in cold water

My asparagus as you see in the picture were very thin and not very fibrous, if your asparagus are larger, with a vegetable peeler raised the outside leathery stem, and increased their firing of up to 5 minutes.

If you want to use the tip of the asparagus for packets, blanched for 1 minute in boiling salted water.

Chop asparagus.

For the filling of cookies is indispensable chop the asparagus, I recommend you do not use the tips, it would be a shame better consume only cooked or raw, if you can sometimes use them to stuff packets leaving them whole.

Chop finely the ham and mix with the 100 g of asparagus already chopped.

How to prepare the dough

Chop the flaxseed in a blender using the pulse function.

Combine with flax seeds chopped the remaining ingredients, stirring with a spatula, then knead briefly by hand.

Let rest the dough covered with plastic wrap for at least 15 minutes, at room temperature, to give the possibility to bind linseed pasta with their gels.

Pull the dough in a thickness of about 1 mm between two sheets of parchment paper.

Cut the required footprint.

I have prepared 20 packages by cutting the dough into rectangles of 7 x 3.5 cm and 46 biscuits rounds of 4.5 cm in diameter.

The dough advancing kneaded briefly and stenditelo again between two sheets of oven until exhausted.

As I stuffed pasta

The packets were stuffed with asparagus and lemon zest, you can use the tips whole of the asparagus or chopped terminal part.

The cookies were stuffed with prosciutto and asparagus finely chopped


The cookies are baked at 180 ° C for 7 minutes, it is stuffed after having made them cool.

The stuffed packets are baked at 180 ° C for about 15 minutes.

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