Wash the asparagus, remove the toughest parts and steam them, keeping them crisp. Let them cool completely.
Crack and beat the eggs in a large bowl, add the ricotta, grated Parmesan, a pinch of salt, the ground pepper, and mix carefully.
Sift the flour mixed with the instant yeast and add it gradually.
When the batter is well combined, add the extra virgin olive oil as well.
In a loaf pan lined with parchment paper, place a few spoonfuls of batter, then lay some asparagus on top.
Continue layering, alternating the batter with the asparagus, and finish with the remaining batter, leveling the surface.
Arrange the remaining asparagus on top and sprinkle them with grated Parmesan.
Bake in a static oven at 180°C for about 35-40 minutes. Do the toothpick test.
Serve the plumcake lukewarm to enhance its flavor.
Italia, Lazio
| Energy (kcal) | 168.3 |
| Carbohydrates (g) | 20.68 |
| of which Sugars (g) | 2.22 |
| Fat (g) | 5.61 |
| of which Saturates (g) | 2.97 |
| Protein (g) | 9.47 |
| Fiber (g) | 1.13 |
| Sale (g) | 0.2 |
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