Asparagus and Cheese Pie
6 servings
30 minutes
Asparagus and cheese pie is an elegant dish of French cuisine that combines the delicate flavor of young asparagus with the richness of cheeses. Its history traces back to traditional French tarts that have adorned family dinners and gastronomic celebrations for centuries. The crispy pastry infused with a creamy aroma perfectly complements the tenderness of asparagus and the savory cheese filling. Asparagus, known for its health benefits, adds freshness and lightness to the dish, while cheddar and parmesan contribute depth of flavor. This pie is great as a standalone dish for a light dinner or as a refined appetizer on a festive table. It can be served with a glass of white wine that highlights the subtle sweetness of asparagus and the creamy texture of the filling.
1
Mix flour with butter and vegetable fat, add grated cheese, a pinch of salt, and a tablespoon of cold water. Knead the dough until smooth, then place it in a bag and refrigerate for 30 minutes.
- Wheat flour: 110 g
- Butter: 25 g
- Vegetable fat: 25 g
- Cheddar cheese: 40 g
- Salt: to taste
2
Place the dough in the mold, spreading it on the bottom and sides, and put it in the oven for 25 minutes. Brush the pie base with the beaten egg prepared for the filling and bake for 5 minutes.
- Chicken egg: 2 pieces
3
Break off the thick ends of the asparagus and cut it in half. Steam the upper parts for 5 minutes. Cut the cooked shoots into 3-4 cm pieces and place them at the base of the pie.
- Fresh asparagus: 350 g
4
Beat the egg with cream and grated cheddar, season with salt and pepper, and pour over the asparagus with the resulting sauce. Sprinkle with parmesan on top. Bake in the oven for 30-40 minutes at 180 degrees.
- Chicken egg: 2 pieces
- Cream: 280 g
- Cheddar cheese: 40 g
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: 1 tablespoon