Asparagus Pie
A crispy, creamy, and simple pie with fresh asparagus and Parmesan. I have made the pie in a rectangular mold measuring 35 x 11 cm, which is perfect for 2 people. However, the recipe here is written for a classic round pie pan, which yields 3–4 servings. Check the tips for the quantity needed for a rectangular pie mold.
Posted on 8/25/2025
Servings
4
Total time
1 hour
Servings
4
Total time
1 hour
Ingredients
Dough
Filling
Instructions
Dough
Crumble the butter into the flour along with the salt until it resembles coarse breadcrumbs
Add the water a little at a time and quickly gather the dough
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes
Press the dough into a pie pan Ø 24 cm and prick the base with a fork
Pre-bake the crust at 200°C (fan) for 10 minutes
Meanwhile, prepare the filling
Filling
Grate the cheese finely and whisk it with the remaining ingredients
Rinse the asparagus and snap off the woody ends
Distribute the asparagus in the pre-baked pie crust and pour the egg mixture over
Bake the pie for 25-30 minutes until the egg mixture has set and the surface is golden
Serve with freshly grated Parmesan
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