Mortadella and Asparagus Crumble

We share our recipe for mortadella and asparagus crumble with brie, the perfect Mother’s Day meal. Just don’t forget your secret ingredient: love.


    •  1 bunch of green asparagus
    • 2 oz of sliced mortadella
    • 4 oz of brie
    • Salt Pepper

For the crumble:

  • 4.5 oz of flour 00
  • 3 oz salted butter
  • 1.5 oz of grated parmesan cheese


1. Wash the asparagus and cut into small pieces. Blanch them in a saucepan containing boiling salted water for about 4-5 minutes, then drain and rinse with cold water to stop them overcooking and maintain their color.
2. Drain and transfer to a bowl. Add the mortadella cut into strips and the brie cheese cut into pieces, stir with a spoon and add pepper and salt. Mix thoroughly and transfer to a baking dish.
3. In a bowl, work the cold butter cut into cubes with your fingertips together with the flour and grated parmesan cheese until you get a crumbly mixture.
4. Transfer to the baking dish and cover the asparagus than bake in a preheated oven at 355° f for about 30-35 minutes, then brown the crumble for a few minutes under the grill. Remove from the oven and serve.


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