- Snap off the woody ends of the asparagus spears.
- Wash and cook in boiling salted water for about 4-5 minutes.
- Drain. Sauté briefly and vigorously in a pan with the olive oil. Set aside.
- Beat the eggs, yoghurt, salt, pepper, Parmesan and thyme leaves in a bowl.
- Heat the oven to 180°C/356°F, line a tart tin with baking paper and arrange the asparagus decoratively as shown in the picture.
- Pour the egg mixture over the top and bake in the oven for 25-30 minutes.
- Leave to cool slightly, remove from the tin and serve.
Food styling by Thomas Steinmann
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