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Fresh Asparagus Pie

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livand

I had some fresh asparagus lying around and wanted to use it up. I always do the same things with asparagus and wanted to be creative, so I tried this out to see if it worked and I was pleasantly surprised. It reminds me of a vegetarian crawfish pie. Great for brunch or a main course at dinner!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix whole wheat flour, vegetable oil, milk, sugar, and 1/2 teaspoon salt together using a fork in a 9-inch pie plate; press mixture into the shape of a pie crust.
  3. Combine asparagus, vegetable broth, and shallots in a pot; bring to a boil. Cook until asparagus is tender, 5 to 10 minutes. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth.
  4. Melt butter in the same pot over medium heat; slowly whisk flour into the melted butter until paste-like consistency. Mix 1/2 teaspoon salt, black pepper, and cayenne pepper into the flour paste; slowly whisk in yogurt. Add asparagus mixture to yogurt mixture; fold in 1/2 cup Parmesan cheese and Gorgonzola cheese until smooth. Pour mixture into pie crust; top with 1 tablespoon Parmesan cheese.
  5. Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.
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