for 4 person

Strudel dough

1 parcel	strudel pastry (approx. 120 g)
20 g	butter, melted

Filling

3	eggs
250 g	ricotta
1 tbsp	Maizena cornflour
1	organic lemon, grated zest and 2 tbsp of juice
1 tsp	salt
a little	pepper
250 g	green asparagus, cut into slices approx. 2 cm thick
3	spring onions incl. green parts, cut into rings
1 bunch	chervil, finely chopped

How it's done

Strudel dough

Carefully separate the pastry sheets, brush with butter, place one on top of the other slightly staggered. Place the pastry sheets in the prepared tin so that the edges of the pastry are above the edges of the tin.

Filling

In a bowl, mix the eggs with all the other ingredients up to and including the pepper. Mix in the vegetables and herbs. Spread the mixture over the strudel pastry, fold in the overlapping pastry edges a little.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C.

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