Best 4 Hearty Asparagus Pie Recipes

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Indulge in the delectable flavors of spring with our hearty asparagus pie, a culinary masterpiece that blends the vibrant freshness of asparagus with a creamy, savory filling encased in a flaky, golden crust. This delectable dish is not only a feast for the taste buds but also a feast for the eyes, with its vibrant green asparagus spears peeking out from the golden crust.

This article presents a collection of carefully curated recipes that will guide you through the process of crafting this delightful pie, from preparing the perfect crust to creating a flavorful filling that bursts with the essence of asparagus. Discover the secrets to a flaky, buttery crust that crumbles at the first bite and a filling that is rich, creamy, and bursting with the flavors of fresh asparagus, complemented by a hint of herbs and spices.

Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will empower you to create this culinary masterpiece with ease. So gather your ingredients, preheat your oven, and embark on a journey to create a dish that will tantalize your taste buds and leave your loved ones craving for more.

Let's cook with our recipes!

CHEESY ASPARAGUS TART



Cheesy Asparagus Tart image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

4 tablespoons salted butter
2 large leeks, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
One 14-ounce package refrigerated rolled pie dough (2 crusts)
2 cups grated fontina cheese
1 cup ricotta
1 teaspoon chopped fresh thyme
12 ounces asparagus, trimmed and chopped into 1-inch pieces
1 large egg

Steps:

  • Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
  • Preheat the oven to 450 degrees F.
  • Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
  • Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
  • Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
  • Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
  • Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.

ASPARAGUS PIE



Asparagus Pie image

This dish is similar to a clafoutis but is savory.

Provided by Chef John

Categories     Side Dish     Casseroles

Time 57m

Yield 8

Number Of Ingredients 11

½ cup flour
½ teaspoon salt
¾ teaspoon white sugar
1 pinch fresh ground black pepper
1 teaspoon chopped fresh thyme
1 ¼ cups milk
3 large eggs
1 tablespoon lemon zest
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter the inside edges of a 2-quart casserole dish.
  • Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
  • Whisk eggs and lemon zest into milk mixture to form a smooth batter.
  • Melt butter in a heavy skillet over medium heat.
  • Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
  • Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
  • Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 10.7 g, Cholesterol 80.4 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 281.7 mg, Sugar 3.4 g

SKILLET VEGETABLE POTPIE



Skillet Vegetable Potpie image

Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.

Provided by Hetty McKinnon

Categories     dinner, weeknight, pies and tarts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1 1/2 teaspoons kosher salt (Diamond Crystal)
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1 (14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water

Steps:

  • Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
  • Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
  • On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
  • Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

ASPARAGUS PIE



Asparagus Pie image

I look forward to making this dish each spring with fresh asparagus. It makes for a pretty presentation on a brunch buffet.-Deneen St. Amour, Hammonton, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 9

1 pound ground beef
1 cup cut fresh asparagus (1/2-inch pieces)
1 medium onion, chopped
1 cup shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1 cup whole milk
1/2 cup biscuit/baking mix

Steps:

  • In a large skillet, cook the beef, asparagus and onion over medium heat until meat is no longer pink and asparagus is tender; drain. Remove from the heat; stir in cheese. , Transfer to a greased 10-in. pie plate. Sprinkle with salt and pepper. In a small bowl, beat the eggs, milk and biscuit mix until smooth. Pour over meat mixture. , Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 675mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

Tips:

  • Choose fresh, thick asparagus spears. Thicker spears will hold their shape better in the pie.
  • Trim the asparagus properly. Cut off the woody ends of the asparagus spears, about 1 inch from the bottom.
  • Blanch the asparagus before using. This will help to preserve the asparagus's color and flavor.
  • Use a good quality cheese. A sharp cheddar cheese or a creamy Gruyère cheese will work well in this pie.
  • Don't overcook the pie. The asparagus should be tender but still have a slight crunch to it.

Conclusion:

This hearty asparagus pie is a delicious and easy-to-make dish that is perfect for a spring or summer meal. The asparagus is tender and flavorful, and the cheese and eggs add a rich and creamy texture. The pie is also very versatile and can be served as a main course or a side dish. The are many possible variations of this recipe. For example, you could use different types of cheese, such as mozzarella or goat cheese. You could also add other vegetables to the pie, such as mushrooms, bell peppers, or zucchini. And you could even make a vegetarian version of the pie by omitting the bacon. No matter how you choose to make it, this hearty asparagus pie is sure to be a hit with your family and friends.

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