Fresh Asparagus Pie

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!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins

Ingredients

• 0.5
• 1
• 0.25
• 1.5

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.