Asparagus and mild leek and spring onions go well together. This lovely and not so light pie is a recipe I’ve found in a Swedish magazine, Damernas Värld, some years ago. I’ve baked it often and have started to vary the recipe. You cannot bake the pie in a jiff; it’ll take a couple of hours.
The bottom of the pie is filo pastry found in well stocked grocery stores. The packages are quite large (500 g) and need a couple of hours’ thawing. I use half of it for the pie and create one-off sweet pastries of the rest. Last I made some sweet pastries with nuts, dried apricot and honey.
This is what you need for a pie for four people:
1 bundle of green asparagus
1 bundle of small leeks or spring onions
100 g butter
250 g filo pastry
1.5 dl full milk or double cream
50 g grated Parmesan cheese
salt and pepper, grated nutmeg
- Pre-heat the oven to 175 Celsius. Take out a round pie for of 25 – 30 cm in diameter.
- Clean the asparagus and the leek.
- Melt the butter for the bottom. Place one pastry leaf at a time into the greased pie form and brush it with melted butter. I usually use 5- 6 leaves and cut the excess dough to make the pie look neat.
- Place the asparagus and the leek into the pie form.
- Make the sauce. Mix the eggs and cream. Add the Parmesan and flavour with nutmeg, salt and pepper. Pour in the sauce. Bake for 30 – 40 minutes.
The pie is delicious straight out of the oven with a green salad and cold smoked salmon. It is also delicious once heated or eaten cold on a pick nick.