Asparagus onion cakes
Cakes
This unleavened dough is like a tortilla, thin and chewy.
<br />I first ate those cakes at my friend Lilly’s birthday. Her mother in-low is from China and she gave me the recipe. Originally the filling was only bacon and green onions.
<br />I like in everything, baked or fried, more the filling then the dough itself.
<br />That is why I make these cakes with asparagus or little broccoli flowerets, and some times with small shrimps.
<br />It makes a delicious appetizer or accompaniment to soup or salad.
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