I don't know why I didn't think of this before. Cheesecake works wonderfully as a savoury dish. This one, loaded up with cheese and asparagus is really tasty.
Ingredients
300 grams cream cheese
50 grams grated cheddar cheese
2 eggs and one egg yolk
100 grams cream
1tablespoon cornflour
15 stems asparagus
1 teaspoon mustard
salt
pepper
1 - 2 tablespoons butter
a handful of sliced almonds, pumpkin seeds, sunflower seeds and sesame seeds
a handful of almond flour
Around 2 hours before you start cooking, remove the cream cheese from the fridge. You want it to be room temperature.
Cook the asparagus tips and some chopped up pieces of asparagus for around 5 - 10 minutes in boiling water until soft. Drain and put to one side.
Toast the nuts and seeds in a metal tray in the oven (or dry fry them) for about 5 minutes.
Turn the oven down to around 150 C.
Melt the butter in a frying pan and add the nuts and seeds, together with the almond flour.
The mixture has the right balance of butter and nuts, etc. when it sticks together when pressed, but crumbles when rubbed in between your fingers. Add more butter, or nuts and seeds until this is achieved.
Press the nut mix into the bottom of a loose based tin with high sides. We used one around 15 cms in diameter.
Mix the cream cheese and the cream together by pressing it against the side of the bowl.
Add the whisked eggs.
Sift and stir in the cornflour.
Stir in the mustard, cheddar, salt and pepper.
Gently add the chopped asparagus.
Arrange a few of the tips on the nut mixture.
Pour on the cheese mixture, gently pressing down till it is even.
Arrange the asparagus tips on top.
Put in the oven for 2 - 3 hours.
When turning golden on top, switch off the oven and leave till cool. Remove from the pan and keep in the fridge until ready to eat.
This should be eaten cold. Try to resist till then. It's so so good.
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