Muffins with Fava Beans, Asparagus, and Chickpea Flour

Ingredients for about 6–8 muffins:

• 360 g La Veronese® chickpea flour
• 6 eggs
• 100 g clarified butter
• 40 g extra virgin olive oil
• 100 ml aromatic white wine
• 70 g aged Pecorino cheese, grated
• 300 g asparagus
• 100 g boiled and shelled fava beans
• 1 packet of permitted baking powder for savory cakes
• Salt and pepper to taste

Preparation:
Cook the asparagus in salted water, cool them in ice water, drain, and cut into pieces.

Mix the chickpea flour with the eggs, then add the clarified butter, olive oil, white wine, cheese, asparagus, fava beans, baking powder, salt, and pepper. Mix until you get a smooth batter.

Pour the batter into individual muffin molds and bake in a preheated oven at 180°C for about 30 minutes.

Remove from the molds and serve the muffins warm.