Put them vertically in a glass with 1 cm ( ½ in) of water
Steam them covered in the microwave for 3 minutes.
Prepare the moulds
Coat the moulds with oil and crumbs
½ cup breadcrumbs, olive oil
Lay the asparagus in the bottom of the moulds
Make the batter
Mix the butter until it is creamy
¾ cup butter
Add 4 eggs and mix
4 fresh eggs
Add the boiled carrots and mix
3 boiled carrots
Sift the flour with the baking powder and mix all together
1 cup flour, 1 teaspoon baking powder
Last, add the cheese and a teaspoon of salt
½ cup freshly grated Parmesan, 1 teaspoon salt
Pour the mix into the moulds
Bake for 30 minutes in a hot oven at 180 C - 355 F
Let them rest for 5 minutes then turn them upside down and fill the holes with fresh tomatoes or any other fillings you like
Serve warm or at room temperature.
Video
Notes
Wild asparagus can be found in the Mediterranean climate from late february till April
They are much smaller and thinner than the regular asparagus. Their flavour is a concentration of asparagus and perfectly combines with egg and Parmesan.
Wild asparagus are very small, thin and tender, you can either steam or stir fry them. I quickly steam them in the microwave
There are many other ways you can serve wild asparagus.
Use them in frittata or risotto.
Season with extra virgin olive oil and serve with any matured cheese and/or bacon.