Asparagus

Green asparagus pie

Author: Crazy Leeks

Keep screen on

Preparation 30

Baking 35

Portions 6

Freezing No

Preparation

In a terrine, mix flour, a pinch of salt and crumbled butter. Add milk. Form a ball. Cool down the dough at fresh at least 30 minutes.
Peel asparagus, tie together into two package, and cook for 10 minutes in salted boiling water. Should stay firm. Drain, refresh under cold water and dry clean with a cloth. Slice into pieces of 3 cm.
Preheat oven at 350 °F (180 °C). Spread shortcrust in a tart pan. Stick the bottom with a fork.
In a terrine, whisk eggs, add yogurt, cream and Muscat de Rivesaltes. Pepper and salt lightly.
Spread 50 ml (50 gr) of parmesan cheese at the bottom of the shortcrust, set green asparagus, pour the reparation and spread 30 ml (30 gr) of parmesan cheese left.
Cook for about 35 minutes at medium heat. Enjoy hot or warm.