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Asparagus
Green asparagus pie
Author:
Les Cultures de chez nous
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Preparation
30
Baking
35
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Green asparagus pie
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Jan 01
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 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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