Ingredients for Asparagus Pie
- 1 large leek, white and light green parts only, sliced
- 1 1/2 lbs fresh asparagus, trimmed
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup heavy cream
- 3 large eggs
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon water
- 1 (9 inch) unbaked pie shell
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How to Make Asparagus Pie
- Wash the leek thoroughly in a bowl of cold water, agitating to remove any dirt. Lift out the leek and pat it completely dry.
- Bring a wide 4- to 5-quart pot of salted water to a boil. Add the asparagus and cook uncovered until just tender-crisp, about 5 minutes.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Drain well and pat dry.
- Cut off and reserve about 1/2 cup of the cooked asparagus for sprinkling on top later. Cut the remaining asparagus into 1-inch pieces.
- Heat the butter in a 10- to 12-inch heavy skillet over moderately low heat until the foam subsides. Add the leek and 1/4 teaspoon salt, and cook, stirring occasionally, until softened, about 6-8 minutes.
- Stir in the sliced asparagus, and 1/4 teaspoon pepper. Remove from heat.
- Preheat oven to 375°F (190°C). Place the oven rack in the middle position.
- In a medium bowl, whisk together the heavy cream, 2 eggs, tarragon, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- In a small bowl, lightly beat the remaining egg with 1 tablespoon of water. Brush the pie shell with this egg wash.
- Spoon the asparagus mixture into the pie shell, spreading it evenly. Pour the cream mixture over the asparagus.
- Bake for 20-25 minutes, or until the filling is just beginning to set around the edges but still slightly loose in the center.
- Scatter the reserved asparagus pieces over the top.
- Let the pie cool on a baking sheet on a wire rack for about 30 minutes before serving.
- Loosen the edges of the pie with a small sharp knife if necessary.
- Serve warm or at room temperature, cut into wedges. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
5g
Fat
62g
Carbs
5g
