Time: 50 min.
Complexity: easily
Servings: 6

Asparagus and cheese pie - detailed recipe.

Ingredients:

• 500 g asparagus, tough stems trimmed
• 1 sheet (250 g) frozen puff pastry, defrosted
• Wheat flour, for dusting
• 1 tbsp. coarsely grated cheese Fontina (approximately 90 gr.)
• 1 cup coarsely grated Comté or Gruyere cheese (about 90 g)
• 1 tbsp. l. chopped shallots
• 2 egg yolks
• 3 tbsp. whole milk
• 1/8 teaspoon freshly grated nutmeg
• Coarse salt and freshly ground pepper
• 2 tsp olive oil
• 1/2 tsp finely grated lemon zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

asparagus, puff pastry, flour, Fontina cheese, Comté cheese, shallots, eggs, milk, nutmeg, lemon zest

We recommend

Preparation:

Step 1
• Fill a large bowl with cold water and ice. Pour 2.5 cm of water into the skillet and bring to a boil. Add the asparagus and cook for 2-5 minutes, depending on the thickness of the asparagus. Drain and transfer the asparagus to the bowl of ice to stop the cooking, drain, and pat dry. Preheat oven to 200°C.
Step 2
• Roll the dough out on a floured work surface into a 25 x 40 cm rectangle. Place the dough on a parchment-lined baking sheet and prick the surface with a fork. Bake until golden brown, about 12 minutes. Cool slightly.
Step 3
• Meanwhile, in a bowl, combine both cheeses, shallots, egg yolks, milk, and nutmeg. Season with a pinch of salt and pepper. Spread the cheese mixture evenly over the dough, leaving a 2.5 cm border at each edge. Toss the asparagus with olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on top of the pie and place in the oven. Bake until golden brown, 15-20 minutes. Sprinkle the pie with lemon zest.

Votes: 11