Green asparagus pies - a recipe I

A green asparagus pie is already a bit original, isn't it?

Okay, let's say it's not that common. Come on, take the time to get to know each other a little. Come closer, feel. You feel ? No ? Our website offers you a tart with finesse, taste, and "wow". Come on, imagine that delicate smell that could emerge from your kitchen… Ah… I salivate just thinking about it. A small green salad to accompany this recipe, seasoned with olive oil and a little tomato vinegar. An easy recipe is always nice! This one, moreover, is quite quick to do. So follow the guide, it's over here!
I can already hear you growl slightly: I admit it, there is not always thoughts in the fridge, on the other hand, in the garden ...

Number of persons :


Preparation time :

15 min.

Baking Time:

25 min.

Oven temperature:

220 ° C - Thermostat 7 +

Ingredients of the recipe for 4 people:

• Green asparagus: 400 g

• Ricotta: 125 g

• Puff pastry: 1

• Box of tomato pulp: 1/2 (or a homemade tomato pulp)

• Parmesan shavings: 50 g

• Salt and pepper

• Pansies, nasturtiums… a few flowers… For a guaranteed effect!

Utensils needed for preparation:

• A small knife

• A bowl for mixing the eggs

• A pie dish

• A steamer or auto-cooker (adapt the cooking time of the asparagus)

The step by step recipe

Prepare the ingredients:

• Remove the hard part of the green asparagus and steam them for 15 minutes.

• Beat the eggs, mixing in the ricotta.

• Salt and pepper.

Proceed with the "assembly":

• Roll out the puff pastry and place it in a pie dish.

• Pour the tomato pulp 1/2 can then half of the appliance * (egg and ricotta mixture) in the bottom.

• Divide the asparagus cut into sections.

• Add the rest of the device.

• Bake for about 25 minutes.

Just before serving the tart (lukewarm):

• Add the parmesan shavings.

• Place a few Pansies petals.


You can replace green asparagus with other vegetables, green beans or peas.


* The appliance is called a culinary preparation made with several ingredients, always the same according to a given type of recipe.


Recipe name

Green asparagus pie


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For 4 people

Start this Eric Fréchon's clafoutis with green asparagus by preheating the oven to 180 ° C.

Peel the white tail of the asparagus. Cut the tail and the head of the asparagus. Book peelings and adornments. Cut the body of the asparagus into 1 cm sections. Book.

Break the eggs and separate the whites from the yolks. In a bowl, mix 3 whole eggs and 4 yolks. Butter and line the mold with sandwich bread crumbs.

In a saucepan, place the asparagus peels and tails. add 30 cl of water, salt lightly and cook 10 minutes. At the end, collect the cooking water which will be used as broth and throw in the trash the peelings and tails.

Cook for 3-4 minutes the asparagus heads in the broth. Drain the asparagus heads and set aside.

Still in the same broth, immerse the body of the cut asparagus and add the liquid cream. Leave to cook for 7 minutes over low heat.

Mix this preparation in a blender. Once mixed, add the 3 whole eggs, the 4 yolks, the Cornstarch and parmesan powder. Mix and then adjust the seasoning.

Arrange the asparagus heads in the clafoutis mold and cover with the apparatus prepared above. Let it cook 35 minutes.

The chef's tip: this clafoutis can be made with white asparagus, or a mix of green and white asparagus.


Clean the asparagus, cut off the fibrous end. Cook them for 5 minutes in salted boiling water. Immediately immerse them in a large bowl of cold water, then drain them on a cloth.

Melt the butter. Cut the filo pastry sheets to the dimensions of your mold. Brush them with butter on both sides. Spread them out in the mold. Turn on the oven to 180 ° C (th. 6).

In a bowl, mix the eggs with the cream with a fork. Moderately salt and pepper. Mash the feta with a fork.

Distribute the asparagus on the pie shell. Add the feta and pour the mixture into the eggs. Strip a little thyme and bake for 35 to 40 minutes, watching the color.

Steps :

1) Prepare the haddock the day before by placing the fillet in 25 cl of milk.

2) On D-Day, start by preparing the pie crust. In a large salad bowl, pour the two flours, the baker's yeast dissolved in a little lukewarm water, the fine salt, the egg yolk and 3 cl of water. Beat everything with an electric mixer and then finish by hand. Form a ball and set aside in the fridge.

3) Preheat the oven to 210 ° C (th7).

4) Peel the asparagus then wash them.

5) Bring a pot of salted water in coarse salt to a boil and immerse the asparagus in it for 15 minutes. Once cooked, immerse them in ice water and set aside.

6) Take the haddock out of the milk, drain it, rinse it and cut it into small pieces.

7) Take the pie dough out of the fridge and spread it out on your floured work surface. Using a rolling pin, roll it out and make it the same size as the baking dish. Place it in the pie pan.

8) Arrange the asparagus on the dough as well as the pieces of haddock. Sprinkle the whole with pieces of chaource.

9) In another bowl, beat the eggs with the liquid cream and the remaining 15 cl of milk. Salt and pepper to your liking. Pour the mixture over the asparagus.

10) Bake for 25 minutes

Enjoy hot or warm with a small green salad!

Credit: Pezibear / Pixabay

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