Asparagus Pie
4 servings
40 minutes
Asparagus pie is a refined dish of European cuisine that combines the delicate flavor of asparagus with the rich texture of egg filling. Its origin is linked to the tradition of using seasonal vegetables in baking. Asparagus, known for its delicate nutty undertone, pairs wonderfully with the creaminess of sour cream and milk, creating a harmonious taste. The light saltiness of ham adds richness, while fresh chervil brings a hint of spiciness. The pie is served warm, allowing its rich aroma to unfold. It is perfect for both a cozy home dinner and a festive table. The ease of preparation makes it accessible even for novice cooks, and its elegant appearance will adorn any meal.
1
Cut off the tough ends of the asparagus (about 5 centimeters), clean the stems. Boil the asparagus in salted water for 5 minutes. Drain the water and let it cool. Cut each stem into 5–7 centimeter pieces.
- Asparagus: 16 stems
- Salt: pinch
2
Fry the ham in a non-stick skillet and place it on a paper towel.
- Ham: 115 g
3
Mix eggs, milk, sour cream, and half of the chervil. Season with salt and pepper. Preheat the oven to 350 degrees.
- Chicken egg: 8 pieces
- Milk: 2 glasss
- Sour cream: 1 jar
- Chervil: 8 sprigs
- Salt: pinch
4
Pour the egg mixture into a 22 cm deep baking tray. Top with asparagus and ham. Bake for 15-20 minutes until the mixture thickens but does not harden. Serve immediately, garnished with remaining chervil.
- Asparagus: 16 stems
- Ham: 115 g
- Chervil: 8 sprigs
