We recently (well I know I don’t teach you anything, unless you’ve just come out of a cave in which you were in the past 3 years !), but the season of the asparagus is not yet complete. We were away for a weekend in Briançon and on the market there are many Italian merchants who already sell tomatoes, eggplant and zucchini, but there was also a small bunch of asparagus that made me want to. Good I also have a crush on zucchini and zucchini flowers beautiful (recipes to come !) but it is not the topic ! Finally here is the almost last asparagus of the season have finished in a pie, something I had never done (you can see the risk-taking !), and it really is a beautiful discovery.

You can test now !


Pie with asparagus {without milk}
Ingredients (for 1 pie)

  • 300 g green asparagus
  • 3 eggs
  • 20 cl of cream oatmeal
  • 10 cl of oat milk
  • Salt and pepper 5 bays

For the dough

  • 200 g of flour
  • 5 cl of olive oil
  • 1 egg
  • 1 pinch of salt

Description

Peel the asparagus and blanch them 5 minutes in salted boiling water. Drain and leave to cool.

Preheat the oven to 180°.

Make the dough by putting the flour in a bowl, make a well and add the salt, the egg and the olive oil. Knead until a nice smooth paste (add 1 tablespoon of cold water if needed). Press the dough on 4 mm thick and dash-in a pie plate in a rectangular shape and poke-the.

Arrange the asparagus in two layers on the dough

Beat eggs in omelette with salt and pepper and then add the cream and the oat milk. Pour the mixture onto the asparagus.

Bake for 25-30 minutes.

Enjoy with a nice salad.

Written by Doc

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