Asparagus, pancetta and gorgonzola cupcakes recipe

Ingredients

• 1 bunch asparagus
• 8 eggs
• 4–5 slices pancetta, chopped
• 150 g gorgonzola cheese, chopped
• 500 g mascarpone cheese
• 1 bunch basil, chopped
• 6 cherry tomatoes

Method

1. Heat the oven to 190C/gas 5 and line a muffin tin with silicone cases.
2. Cook the asparagus in boiling water for 7–8 minutes, drain it thoroughly and cut it into small pieces.
3. Beat the eggs, then mix in the asparagus, chopped pancetta and gorgonzola. Season.
4. Divide the mixture between the cases and bake for 10–15 minutes, until risen and the egg centres are fully set. Cool on a rack before removing the cases.
5. Combine the mascarpone with the chopped basil. Pipe or spoon it over the cooled cakes and finish with the cherry tomatoes.