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Green asparagus pie

Author: Les Cultures de chez nous
Preparation 30
Baking 35
Portions 6
Freezing No


  • Ingredients for shortcrust :
  • 250 ml (250 gr) of flour
  • 125 ml (125 gr) of butter
  • 50 ml of milk
  • 1 pinch of salt
  • Ingredients for garnishing :
  • 400 ml (400 gr) of fresh green asparagus
  • 80 ml (80 gr) of grated Parmesan cheese
  • 1 original yogurt
  • 3 eggs
  • 200 ml of fresh cream
  • 50 ml of Muscat de Rivesaltes
  • Salt and pepper
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  • 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 ºC). 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.

Chef's notes

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