Asparagus Cream Pie

Hello everyone,

Today I will guide you through the recipe of my favorite savory spring pie: creamy green asparagus pie with mozzarella. Asparagus is one of the first green fresh vegetables to appear in the market here, around mid April, so for me this pie is all about spring.

I make this pie regularly while the not so long asparagus season lasts (photos were taken last spring). Besides being utterly delicious I also find it visually appealing and it is also very easy to make. I just can't wait to make it again this year!

The quantities given are enough to fill a 28 cm diameter pie form.

For the dough:

• 300 g all-purpose flour
• 200 g non-salted butter (ice-cold)
• 1 medium-sized egg
• ¾ teaspoon salt

For the filling:

• 700 g fresh green asparagus
• 1 medium-sized onion
• 1 clove of garlic
• 2 tablespoons vegetable oil
• 2 eggs
• 250 ml cream
• salt, pepper
• 100 g mozzarella (an other option is to use fresh goat cheese)

+ some more butter and flour to prep the mold

Utensils:

• chopping board
• digital scale
• pie form
• knife
• rolling pin
• stand mixer with flat beater
• blender
• skillet
• clingfilm
• bowls

The colder the butter, the flakier the dough gets, so first cut the butter into cubes and place it into the freezer while gathering and measuring the rest of the ingredients.

Crack the egg open and whisk with a fork.

Dump flour into the mixing bowl of the stand mixer. Add the butter cubes (scattered, not all in one place). Mix with the flat beater at low speed until crumbly. Add salt and the egg and mix just until it comes together. Do not overmix!

Transfer the dough onto a lightly floured countertop, knead it into a disc.

Wrap it in a piece of clingfilm and let it rest in the fridge for about 45 minutes. 

Because of way it is produced, asparagus can get quite dirty, so you need to clean them well.

First, you need to get rid of the woody end. Grab the bottom of the stalk with one hand and a few centimeters from where it turns green with the other. Bend till it breaks.

Place the stalks in a bowl of cold water so that most of the dirt gets washed.

Leave the head of the asparagus intact (marked red in the photo), but there is some work to be done with the lower part of the stalks.

Some people peel the lower part of the stalk, but if the asparagus is fresh (and why would you buy them otherwise), it is enough to remove the small triangular scales. Dirt gets easily under the scales that is the reason why they should be removed.

 In the end, rinse under running water and let excess water drip off. 

Finely chop the onion and the garlic.

Remove the heads of the stalks and set them aside in a bowl. Slice the rest of the stalks to about 1-2 cm pieces.

Slice mozzarella.

Pour 2 tablespoons of oil into the skillet.

Add in onions and sauteé at medium heat until it starts to get translucent. You don't want it to get brown, to minimize chances, better add salt at this stage.

Add garlic, stir and as soon as the garlic smell hits your nose, add the asparagus slices (but not the heads!). Cook for 5-8 minutes until asparagus bits get slightly soft.

Set it aside to cool.

Spread softened butter around the mold including the rim.

Lightly but evenly dust with flour.

Transfer the dough onto a lightly floured surface.

Roll it into a circle with a rolling pin. The dough should be about 2-3 mm thick and large enough to fit into and cover the mold.

So as to transfer the dough into the mold, loosely roll it up on the rolling pin, then lift it up and position the dough on the rolling pin to the mold and unroll.

Gently adjust the sides with your finger and cut the overhanging part.

Place it into the freezer for 20 minutes. 

Transfer the asparagus ragout (cooled to room temperature) into the blender, add pepper, cream and the eggs. Blend until smooth.

Preheat the oven to 180 °Celsius.

Remove the mold from the freezer.

Pour asparagus cream into the mold, add mozzarella slices. Get artistic if you wish and arrange asparagus heads on top. 

Place the pie into the preheated oven and bake for about 40 minutes.

You can serve it warm or cold. Enjoy!