Tarte flambé with beetroot lardons and asparagus



300 g Ardo Green asparagus
300 g Ardo White asparagus
200 g Ardo Beetroot lardons
150 g Ardo Spring onion
100 g Ardo Red onion slices
10 pizza bases
500 g sour cream
30 quail eggs
50 g watercress
Olive oil
Salt and pepper


  1. Briefly steam the asparagus to the desired texture and rinse in cold water. Then cut them into equal pieces.
  2. Season the sour cream with salt and pepper and coat the pizza base with it.
  3. Top the pizza with spring onions, red onions, asparagus and beetroot lardons.
  4. Drizzle the pizza with olive oil and bake in a hot oven at 200°C for 8-10 min. After 6-8 minutes, add the quail eggs.
  5. Garnish with watercress and serve.
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