Tyrolean Asparagus Muffins

For the Tyrolean Asparagus Muffins, wash and clean asparagus and trim ends. Boil the spears in salted water for 3 minutes, drain and cool.

Cut off the tips and set aside. Cut the stems into cubes of about 5 mm.

Preheat oven to 180°C. Butter muffin tins.

Roughly dice HANDL TYROL Tiroler Speck PGI pancetta and fry in a pan without fat. Whisk butter with eggs and add sour cream.

Grate cheese finely and mix cornflour and baking powder with 1 tsp salt and 100 g cheese. Add in small portions to the egg mixture.

Fold in the asparagus and bacon cubes and pour the mixture into the muffin cups.

Garnish muffins with asparagus tips and remaining cheddar and bake in oven on middle rack for about 10 minutes. Then reduce temperature to 150°C and finish baking the muffins in about 25 minutes.

Remove the finished Tyrolean asparagus muffins from the oven and let them cool in the molds for about 5 minutes. Then turn out and serve lukewarm.

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