150 g asparagus
4 tbsp olive oil
1 chopped onion
1 courgette
2 large garlic cloves
100 g spinach
1 tbsp chopped basil
75 g grated Parmesan
250 g ricotta
250 g mascarpone
4 eggs
Wash the asparagus and remove the woody ends. Slice the stems and boil asparagus for 2 mins. Preheat the oven to 180C. Heat the olive oil and cook the onion until soft. Increase the heat and add sliced courgette and cook until it's soft and golden brown. dd the garlic and then spinach. remove from the pan, add the asparagus and basil, season with salt and pepper and leave to cool.
Grease a 20cm tin with butter and dust with about 1tbsp Parmesan. Mix together the ricotta , mascarpone, eggs and 50 g Parmesan and add to the cooled vegetables. Mix well. Spoon the mixture into the tin and scatter with the remaining Parmesan. Cook in the oven for 30 minutes. Leave to cool for 30 minutes, then chill in the fridge for about 3 hours until it has set. Serve with salad.
