Italian Vegetable Dishes Recipes - Asparagus and Tomato Pie (Pasticcio di Asparagi e Pomodori) Recipe

• 3 eggs

• 75 g/3 oz/1 1/2 cups fresh breadcrumbs

• 175 ml/3/4 cup boiling milk

• 75 g/3 oz/3/4 cup hard cheese, grated

• 25 g/2 tbsp margarine, melted

• 45 ml/3 tbsp chopped fresh oregano

• Salt and freshly ground black pepper

• 400 g/14 oz/1 large can of asparagus, well-drained

• 2 tomatoes, sliced

Method:

1. Separate the eggs and set aside. Place the breadcrumbs in a bowl and pour over the boiling milk. Leave to soak for 30 minutes.

2. Add the cheese, margarine, oregano, egg yolks and seasoning.

3. Beat the egg whites until stiff and fold into the mixture. Pour into an ovenproof pie dish or casserole (Dutch oven).

4. Arrange the asparagus over the top and garnish with the sliced tomatoes.

5. Bake for 25-30 minutes in a preheated oven at 200°C/400°F/gas mark 6. Serve hot or cold.