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Asparagus and shrimps pie

Author: Les Cultures de chez nous
Preparation 20
Baking 25
Portions 4
Freezing No


  • 1 package of green asparagus
  • 200 ml (200 gr) of shelled and cooked pink shrimps
  • 1 roll of shortcrust dough
  • 30 ml (2 tablespoons) of lobster bisque
  • 2 eggs + 1 egg yolk
  • 1 garlic clove
  • Butter
  • 1 pinch of saffron
  • 200 ml of fresh cream
  • Salt and pepper
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  • Peel asparagus and slice into pieces while only keeping the first 2 thirds. Set into salted boiling water for 15 to 20 miutes (depending on how thick asparagus are). Drain and set under icy water.
  • Preheat oven at 400 °F (200 °C).
  • Spread dough in a buttered mold and stick in the bottom with a fork.
  • Whisk eggs and yolk with cream, lobster bisque, crushed garlic and saffron. Salt and pepper.
  • Pour half the mixture over the dough. Set asparagus and shrimps over it. Pour the mixture left.
  • Oven bake 25 minutes. Depending of your taste or desire, you may add herbs to the preparation : chervil, chive, etc. Shrimps could be replaced by crab or tuna.

Chef's notes