2 teaspoons fresh ground black pepper (more if you like)
2 large eggs
250 g sour cream (1 cup)
225 g fresh green asparagus (trimmed and cleaned, ca 11 stalks)
40 g grated cheese, such as gouda (1/3 cup) (optional)
Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200°C/400°F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine).
Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix).
Fold in asparagus.
Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.