Green asparagus pie
30
35
6
No
Preparation
Side-by-side mode
- 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.
