Fresh Asparagus Pie Recipes

3 CHEESE TOMATO & ASPARAGUS PIE

Steps:

• Preheat oven to 375°F.
• In a medium sized bowl, mix together the flour, baking powder, salt and cream of tartar.
• Cut in the butter.
• Swiftly add the buttermilk to the dry mixture but be careful not to 'over mix'.
• Pat the dough evenly into a greased 9" pie plate.
• Layer the tomato slices and sprinkle with the salt, pepper and fresh herbs.
• In a large bowl, mix together the mayonnaise and the three cheeses.
• Spread the cheese mixture over the tomato slices.
• Arrage the asparagus spears on top as wheel spokes with the asparagus tops to the center. Gently press them into the topping.
• Place the pie on the middle rack and bake at 375F for 40 minutes or until the cheese crust is golden.

COUNTRY ASPARAGUS PIE

Steps:

• 1. Prepare and bake pie shell.
• 2. In a 10-inch skillet, place asparagus, water and 1/2 teaspoon salt. Over high heat bring to a boil. Reduce heat to medium low. Cover and simmer until asparargus is fork-tender. Drain.
• 3. In a 3 quart saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually stir in milk until well blended.
• 4. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in bouillon cube, onion, pepper and 1/4 salt until bouillon is dissolved.
• 5. Chop 3 of the eggs. Stir asparagus and chopped eggs into mixture until well blended.
• 6. Pour into baked pie shell; sprinkle with cheese and paprika.
• 7. Bake in a 350-degree oven 5 minutes or until cheese melts. Remove from oven.
• 8. Cut reserved egg into 6 wedges. Arrange wedges in a petal design in center of pie.

ASPARAGUS QUICHE

Steps:

• Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.