Asparagus and Pecorino Cheesecake Recipe

Ingredients:

• 1 lb fresh asparagus, trimmed and chopped
• 8 oz cream cheese, at room temperature
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup heavy cream
• 3 eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup bread crumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. Cook the asparagus in a pot of boiling salted water until crisp-tender, about 3-4 minutes. Drain and rinse under cold water to stop the cooking process. Pat dry with paper towels and set aside.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the Pecorino Romano cheese and heavy cream and mix until well combined.
4. Add the eggs one at a time and mix until fully incorporated. Stir in the salt, black pepper, and ground nutmeg.
5. Add the asparagus to the bowl and fold it in gently until evenly distributed.
6. Combine the bread crumbs and melted butter in a small bowl. Spoon the mixture into the prepared pan and press it down firmly to form the crust.
7. Pour the asparagus and cheese mixture into the crust and smooth the top with a spatula.
8. Bake in the preheated oven for 45 to 50 minutes, or until the center is set.
9. Remove from the oven and let cool for 10 minutes before slicing and serving.

Verdict:

This asparagus and Pecorino cheesecake is a perfect savory dish that makes for a great appetizer or side dish for any meal. The creamy texture and tangy flavor of the Pecorino Romano cheese perfectly complement the mild and slightly sweet taste of asparagus. The nutty crust adds a nice crunch to the dish and balances out the creaminess of the filling. Serve it warm or at room temperature for the best taste.

Serving Suggestions:

Cut the cheesecake into small slices and serve it as an appetizer or side dish with a glass of white wine. You can also add a salad of mixed greens and vinaigrette dressing to balance out the richness of the dish.