Asparagus Muffins – A Savory Delight
Category: Appetizers
Servings: 12 muffins
These savory asparagus muffins are the perfect bite-sized appetizers to elevate any meal or gathering. With a lovely balance of tender asparagus, Greek yogurt, and Pecorino Romano, each muffin is a delightful treat bursting with fresh flavors and a dash of herby goodness. Let’s walk through the steps of creating these deliciously light and fluffy muffins that will surely leave your guests craving more.
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh Asparagus | 380g |
| All-Purpose Flour | 250g |
| Greek Yogurt | 200g |
| Whole Milk | 200g |
| Eggs | 120g |
| Pecorino Romano Cheese (grated) | 90g |
| Extra Virgin Olive Oil | 40g |
| Instant Yeast for Savory Dishes | 16g |
| Salt (to taste) | q.b. |
| Black Pepper (to taste) | q.b. |
| Fresh Basil (chopped) | q.b. |
Instructions
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Prepare the Asparagus: Begin by trimming the woody, tougher white ends of the asparagus. Slice the asparagus stalks into rounds, leaving the tender tips intact. Set the tips aside for later use.
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Cook the Asparagus: Heat a drizzle of olive oil in a skillet over medium heat. Add the asparagus rounds and sauté until they are tender and lightly golden. Once cooked, transfer them to a tall container and blend with an immersion blender until you achieve a smooth and homogeneous puree.
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Sauté the Asparagus Tips: In the same skillet, toss in the asparagus tips and briefly cook them until just tender. Once done, set these aside in a small bowl for garnishing the muffin tops later.
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Prepare the Batter: In a large mixing bowl, crack the eggs and whisk them together with the olive oil. Season with a pinch of salt. Once well combined, add the Greek yogurt and continue whisking until smooth.
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Mix in the Dry Ingredients: Gradually sift in the all-purpose flour and mix until fully incorporated. The batter should be smooth and slightly thick.
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Flavor the Batter: Add in the grated Pecorino Romano cheese and the freshly made asparagus puree. Stir in the black pepper and mix everything together thoroughly, ensuring the ingredients are evenly distributed throughout the batter.
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Fill the Muffin Tin: Prepare a 12-cup muffin tin by placing paper liners in each slot. Transfer the batter into a piping bag or spoon it into the muffin cups. Fill each cup about three-quarters full.
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Top with Asparagus Tips: Gently place one asparagus tip on top of each muffin for a lovely garnish. This adds a pop of color and a tender bite to the muffins once baked.
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Bake: Preheat your oven to 180°C (350°F) and bake the muffins for about 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
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Cool and Serve: Allow the muffins to cool slightly before serving. Enjoy them warm or at room temperature for a delightful appetizer that pairs wonderfully with a fresh green salad or as part of a brunch spread.
Tips for Success:
- If you prefer a slightly more intense asparagus flavor, feel free to increase the amount of asparagus puree in the batter.
- For added texture and a fun twist, you can incorporate some chopped fresh herbs like chives or thyme into the batter.
- These muffins can also be made ahead of time and stored in an airtight container for up to two days. Simply reheat them in the oven for a few minutes before serving.
These Asparagus Muffins bring together the creamy tang of Greek yogurt, the nuttiness of Pecorino Romano, and the earthy freshness of asparagus into each bite. Perfect for parties, brunches, or as a unique side dish, they’re sure to become a go-to recipe for your next culinary adventure.
