Asparagus tarte flambée with Mettflöckchen

Name: Asparagus tarte flambée with Mettflöckchen
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g green asparagus; 7-10 Tbsp salt, sugar, pepper; 2 Spring onions; 1 TABLESPOON Oil; 250 g Pork sausage (seasoned); 50 g Parmesan (piece); 2 Garlic cloves; 200 g Schmand; 1 (260 g) Roll of tarte flambée dough

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g green asparagus
7-10 Tbsp salt, sugar, pepper
2 Spring onions
1 TABLESPOON Oil
250 g Pork sausage (seasoned)
50 g Parmesan (piece)
2 Garlic cloves
200 g Schmand
1 (260 g) Roll of tarte flambée dough

Directions

1
Wash the asparagus and cut off the woody ends generously. Cut the asparagus diagonally into long thin slices. Cook in boiling salted water with 1 tsp. sugar for about 2 minutes. Drain, quench and drain well.
2
Clean, wash and cut the spring onions into rings. Heat oil in a pan. Fry the ground pork in it until crumbly. Season with salt and pepper if necessary. Fry the spring onions briefly.
3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Grate Parmesan cheese. Peel garlic and chop very finely. Mix sour cream and garlic.
4
Unroll the dough and place it on a baking tray together with the baking paper. Spread evenly with garlic cream, leaving a small rim all around. Spread the asparagus and the mead/leek and onion mixture on top.
5
Set aside 1 tablespoon of parmesan and sprinkle with the rest. Bake in a hot oven for about 15 minutes. Remove and sprinkle with the rest of the Parmesan.