1. Preheat the oven to 375ºF. 2. Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese. 3. Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point). 4. Peel off the outer layer of the stems. 5. Then cut the asparagus into 1" segments. 6. Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute. 7. Drain the asparagus and set aside. 8. Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft. 9. Increase the heat to medium and add the zucchini. 10. Cook until the zucchini is soft and golden brown, stirring occasionally. 11. Then add the garlic and cook for more 1 minute. 12. Finally, add the spinach, mix it in, and cook until it is just wilted. 13. Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper. 14. Set aside to cool. 15. Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan. 16. Add the cheese and egg mixture to the cooled vegetables. 17. Mix well and taste for seasoning. 18. Grind some sea salt and black pepper to taste. 19. Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top. 20. Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes. 21. The top should be light golden brown and the mixture still slightly wobbly in the center. 22. Let the torte cool for 30 minutes. 23. Then put it in the refrigerator for about 3 hours, until the torte has set. 24. Serve with a leaf salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
