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Asparagus and Brie pie

Author: Les Cultures de chez nous
Portions 8
Freezing No


  • 500 gr (1 pound) of asparagus sliced in halfs
  • 1 shortcrust dough of 11 inches (27,5 cm) of diameter
  • 3 eggs
  • 250 gr (8 oz) of Brie cheese without its crust
  • 2 ml (1/2 teaspoon) of ground ginger
  • 1 ml (1/4 teaspoon) of salt
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  • Cook asparagus until crispy and tender. Cool down over paper towels.
  • Slice Brie into pieces. Liner a tart pan with the dough. Cover with parchment paper or aluminium paper, adjust well all sides and fill up with dry beans or rice.
  • Oven bake 400 °F (200 °C) for 5 minutes.
  • Lower oven temperature to 350 °F (180 °C) and bake for 10 to 15 minutes more or until the crust browns.
  • Remove paper and beans then bake for another 3 minutes.
  • Let cool down.
  • With a blender, mix eggs, brie, ginger and salt until homogenization. Pour over shortcrust. Set asparagus prettily on top.
  • Oven bake at 375 °F (190 °C) for 30 to 45 minutes or until the moment a knife sticked in comes out clean and the pie is roasted.
  • Slice into parts and serve hot.

Chef's notes