Fresh Asparagus Pie recipe

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Ingredients

1 ½ cups whole wheat flour
½ cup vegetable oil
¼ cup milk
1 teaspoon white sugar
½ teaspoon salt
1 pound fresh asparagus, chopped
½ cup vegetable broth
½ teaspoon dried minced shallots
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ cup Greek yogurt
½ cup grated Parmesan cheese
¼ cup crumbled Gorgonzola cheese, or to taste
1 tablespoon grated Parmesan cheese, or to taste

Nutrition Info

338.1 calories
carbohydrate: 23.6 g
cholesterol: 28.1 mg
fat: 24.3 g
fiber: 4.1 g
protein: 8.9 g
saturatedFat: 8 g
servingSize: -
sodium: 502.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix whole wheat flour, vegetable oil, milk, sugar, and 1/2 teaspoon salt together using a fork in a 9-inch pie plate, press mixture into the shape of a pie crust.

  3. Combine asparagus, vegetable broth, and shallots in a pot, bring to a boil. Cook until asparagus is tender, 5 to 10 minutes. Pour mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree until smooth.

  4. Melt butter in the same pot over medium heat, slowly whisk flour into the melted butter until paste-like consistency. Mix 1/2 teaspoon salt, black pepper, and cayenne pepper into the flour paste, slowly whisk in yogurt. Add asparagus mixture to yogurt mixture, fold in 1/2 cup Parmesan cheese and Gorgonzola cheese until smooth. Pour mixture into pie crust, top with 1 tablespoon Parmesan cheese.

  5. Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

I had some fresh asparagus lying around and wanted to use it up. I always do the same things with asparagus and wanted to be creative, so I tried this out to see if it worked and I was pleasantly surprised. It reminds me of a vegetarian crawfish pie. Great for brunch or a main course at dinner!

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