Preparation

Turn on the oven at 180°.

Clean the asparagus by eliminating the harder and most fibrous part of the stalks. Peal the final part of the stalk with a potato peeler. Cook them in salted boiling water for 3-4 minutes.

Put the phyllo dough in a rectangular baking tray slightly smaller than the dough. By doing so, we are keeping some extra dough along the sides -ideally 1 cm- to create the crust later.

Cover the phyllo dough at the bottom of the baking tray with bologna slices.

Now, add the asparagus by positioning them as you please.

Whisk eggs well in a bowl and add parmesan cheese, salt and pepper.

Pour homogeneously the eggs cream on the asparagus. Cook in the oven for 20’ -25’.