A spring dish that is certainly fragrant.

First cook Flora Wholemeal rice in plenty of salted water for 12 minutes. Then drain it and let it cool.

Wash and steam the asparagus for about 8 minutes. Once cooked, blend them with lemon juice, oil and salt until it’s creamy. Keep some whole ones aside for garnish.

Combine the creamed asparagus with the rice, add the grated cheese, eggs and a few thyme and marjoram leaves.

Grease a rectangular cake mold with butter and pour the rice into it. Place the mold in the oven for about 20 minutes at 180 degrees. Take it out of the oven, let it cool for a few minutes and unmold onto a serving plate. Garnish the dish with the asparagus kept aside.