100% Whole Wheat Asparagus Muffins: A Tasty and Light Idea

For this recipe, I relied primarily on what I had in the refrigerator, and then on a hunch: if asparagus is so good on its own, and if serving it with eggs and toast is a classic spring dish... why not combine all the ingredients and transform them into something new and delicious?

This is how these whole-wheat asparagus muffins were born, made with just a few healthy ingredients, a perfect savory snack to stave off hunger.

As always, I paid great attention to the ingredients used, which are the essential foundation for the success of every dish: organic, ultra-fresh eggs, nutritional yeast flakes that enhance flavor and are a rich source of protein, B vitamins, fiber, and iron. But above all, Piacenza asparagus and top-quality stone-ground flours to ensure the preservation of all the most important nutrients.

These savory muffins also make an easy and tasty dinner idea. And if you have any leftovers, they're perfect for a delicious and fun office lunch (they'll keep in the refrigerator for at least two days).

• 170 g wholemeal einkorn flour
• 80 g Mentana wholemeal flour
• 1 sachet of baking powder
• 1 pinch of baking soda
• 2 organic eggs
• 50 g rice oil
• 50 g skimmed milk
• 10 g nutritional yeast flakes
• 300 g Piacenza asparagus

• Boil the asparagus in salted water for 10 minutes. Once cooked, immerse them in a bowl of ice water for a few minutes, then drain them, setting aside the tips and cutting the stalks into rounds.
• Beat the eggs with salt and pepper, add the milk, rice oil and nutritional yeast and beat for a few more minutes.
• In another bowl, sift the flours, baking powder, and baking soda and combine them with the liquids (including the bran), stirring with a spoon. Add the chopped asparagus stalks, mix well, and fill the muffin cups about halfway.
• Garnish with the reserved tops and bake in a preheated static oven at 180° for 25 minutes, remembering to check for perfect cooking by inserting a toothpick into the center of the muffins.
• Remove from the oven and let cool on a rack.

• To make the muffins even tastier, you can quickly brown the asparagus stalks in a pan with oil and chopped onion, although I assure you that these little delights are delicious as they are.