Asparagus in a Pie

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

50                        butter
1.5 dl                   full milk or double cream
4                           eggs
50 g                     grated Parmesan cheese
salt and pepper, grated nutmeg

  1. Pre-heat the oven to 175 Celsius. Take out a round pie for of 25 – 30 cm in diameter.
  2. Clean the asparagus and the leek.
  3. 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.
  4. Place the asparagus and the leek into the pie form.
  5. 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.


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