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Ingrid's spring asparagus farinata

Serves 2
Prep time: 20 minutes
Cooking time: 55 minutes (incl. resting)

I used a 30cm pizza pan but you could use a large oven-proof frying pan. The batter only needs to line the pan, much like a pancake.



  • 1 cup chickpea flour
  • ½ tsp salt
  • 1 tsp ground pepper
  • 1 cup lukewarm water
  • 2 tbsp oil
  • 1 bunch fresh asparagus, shaved (see tip) - for topping
  • 1 tbsp fresh oregano or thyme - for topping
  • 1 tbsp oil - for topping
View the method
  1. Preheat oven to 230°C or 210°C fan bake.
  2. In a bowl sift the chickpea flour and season with a pinch of salt and pepper.
  3. Slowly add the lukewarm water, whisking continuously until smooth. Stir in the oil. Allow the batter to rest for 30 minutes.
  4. Place the shaved asparagus in a separate bowl. Add a splash of olive oil; mix to coat.
  5. Drizzle olive oil into pizza pan. Place pan in the preheated oven for 5 minutes until oil is hot.
  6. Pour in the batter. Scatter with the shaved asparagus and fresh herbs.
  7. Bake in the oven for 15 minutes until batter is set. Turn the oven grill to highand grill the top for 5-10 minutes until golden and crispy.

To serve: Drizzle with olive oil, sprinkle with salt then, when slightly cooled, cut into wedges and serve with a green salad.


To shave asparagus, hold the woody ends like a handle and peel with a vegetable peeler; set aside the tough ends. Slice any leftovers into thin strips. Use the woody ends to flavour soups or stocks.

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