Torta Pasqualina di Asparagi

• 4 cups of unbleached all-purpose flour
• 2 cup of water or milk (lukewarm)
• 2 tsp salt
• 1 tsp sugar
• 1/4 cup olive oil

In mixing bowl or mixer place flour, salt and sugar. Add oil and water or milk and mix for a few minutes, in order to obtain a smooth, elastic dough. Shape it into five balls, cover and let sit for at least half hour in a warm place.

Filling:

• 1 big bunch of asparagus, washed, trimmed and cut into thin slices (leave tips whole)
• 1 small onion + 3 tbsp parsley, minced
• 2 cups ricotta, mixed with 2 cups yogurt
• 1/3 cup of Parmesan cheese, grated
• 1/3 cup olive oil
• 3 eggs + 5 whole eggs (optional)
• 1/4 cup all-purpose flour
• marjoram
• salt, pepper, nutmeg

Heat oil in large pan, saute onion and parsley, then add asparagus, season with salt and pepper and let cook until done.

Place cheese mixture in mixing bowl, add beaten eggs, Parmesan and flour and mix. Add asparagus, marjoram, salt, pepper and nutmeg. Mix.

Flatten dough first with rolling pin, then with your hands. Place one thin layer in an oiled 12‰ ø baking pan or pizza pan, sprinkle with a few drops of oil and add a second layer. Sprinkle with flour and pour filling over second layer of dough and even out. At this point you may place 5 whole eggs (discard some of the white) in the filling.

Sprinkle with some more Parmesan, flatten three more layers of dough and place them on the filling always sprinkling a few drops of oil between each layer. Seal edges and cut off excess dough. Brush top crust with a little olive oil.

Bake at 375 F for 30 minutes approximately. Serve lukewarm or at room temperature.