METHOD

1. Remove the tips of the asparagus and slice the remaining stems.
   
2. Boil the stems in salted water for 2 minutes then add the tips and cook for 1 minute.
   
3. Drain. Refresh. Set aside.
   
4. Preheat the oven to 180 degrees C.
   
5. Heat the olive oil in a saucepan and cook onion until soft.
   
6. Add the zucchini and cook until soft and golden brown
   
7. Add the garlic, cook for a minute and finally add the spinach and cook until wilted.
   
8. Remove the pan from the heat and add the asparagus and basil and season with salt and pepper.
9. Grease a 20 cm spring form tim with butter and dust with 1 tbs of the parmesan.
10. Mix together the ricotta, mascarpone, eggs and 1/2 a cup of the parmesan.
11. Add to the cooled vegetables.
12. Mix well and taste for seasoning.
13. Spoon the mixture into the tin and scatter with the remaining parmesan.
14. Place in the oven, on a tray to catch any drips and cook for about 30 minutes.
15. The top should be light brown and the mixture should still wobble in the centre.
16. Leave to cool for 30 minutes.
17. Chill in the fridge for 3 hours until the torte has set.
18. Serve garnished with rocket.