Crown of spring vegetables

01196 CROWN SPRING VEGETABLE INGREDIENTS for 4 PEOPLE 100 g of green beans, 100 g carrots, 100 g of peas, a bunch of asparagus, onion, red pepper, courgette (Alternatively frozen products valle degli orti), a box of cream, 4 eggs, a sprig of basil, some sprig of oregano, oil, salt, pepper.

Wash the carrots and carrots.

Wash the beans and spuntateli at the ends.

Cut the carrots and sticks and cook green beans in boiling salted water until tender will be well.

Boil the peas in salted water for 10 minutes.

Wash the zucchini, check the ends and cut into cubes.

Wash the peppers, remove the seeds and pith, and cut the flesh into cubes.

Peel the onion and chop the pulp finely coarsely.

In a pan heat a few tablespoons of olive oil and sauté for a few minutes the zucchini with the pepper and the onion.

Wash asparagus, remove the tail and hard, then cook in salted water.

Drain, let cool and cut into chunks.

In a bowl beat the eggs, add the cream and finely chopped herbs, salt and pepper.

Lightly grease a mould in corona and papered the walls of the mold with the vegetables.

Filled with the rest of the vegetables and pour over the egg cream and cream.

Bake in oven, Bain-Marie, for 30-40 minutes.

When cooked, remove from oven and let cool.

Then put the vegetables on a serving platter and serve.