Hearty Asparagus Pie Recipes

ASPARAGUS PIE

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.

QUICK AND HEARTY ASPARAGUS SOUP

Steps:

• Cut the asparagus spears into bite-size pieces; set the tips aside. Divide the spear pieces into two separate microwave-safe containers. Place 1/2 tablespoon butter in each bowl. Loosely cover both containers and place in the microwave oven; cook on High until the asparagus is completely soft, 15 to 20 minutes.
• While the asparagus steams, melt 1/2 cup butter in a large saucepan over medium-high heat; cook the onion and garlic in the butter until soft, about 5 minutes. Sprinkle in the flour and stir briskly for 1 minute. Add the chicken soup, milk, hot pepper sauce, salt, pepper, liquid smoke, and the steamed asparagus stalks; cook until heated through, 7 to 10 minutes.
• Pour about 3/4 of the soup into a blender in batches, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth and pour into a clean pot. Add the remaining 1/4 of the soup into the pureed soup; stir in the asparagus spears. Cook until thoroughly reheated, about 5 minutes.

HEARTY ASPARAGUS PIE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Toss with oil; set aside., In a small bowl, combine Parmesan cheese and basil; sprinkle half over work surface. Place pizza dough on surface; roll into a 12-in. circle. Sprinkle with remaining Parmesan mixture; gently press into dough with a rolling pin. Transfer to a greased 9-in. springform pan. Press dough onto the bottom and 1-1/2 in. up the sides of pan. , Line unpricked dough with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°. , In a small skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; drain., In a large bowl, whisk the eggs, milk, salt and nutmeg. Stir in onion and reserved bacon. Toss the Swiss cheese and flour; stir into egg mixture. Pour into the crust. Arrange asparagus in a spoke-like pattern on top. , Place pan on a baking sheet. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before removing sides of pan. Cut into wedges.

FARMHOUSE HEARTY MUSHROOM, ASPARAGUS AND BACON QUICHE

Steps:

• Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
• Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
• Preheat oven to 375.
• In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
• In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
• Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
• Mmm-good!

EASY QUICHE WITH ASPARAGUS, MUSHROOM, AND CHEDDAR

Steps:

• Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
• Layer the asparagus, mushrooms, and cheese in the pie crust.
• Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
• Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
• Bake for 35-45 minutes, until the center of the quiche has firmed up.

TURKEY POT PIE

Steps:

• Preheat oven to 375°F. Line a 9 or 10-inch pie dish with one of the packaged pie crusts. Set aside. The other crust will be saved for the top.
• Melt the butter in a large skillet over medium-high heat. Add the onion, celery, and carrots. Cook until vegetables are tender, about 5 minutes.
• Add the garlic and cook for 1 minute. Add the cooked shredded turkey. Stir all the ingredients together and cook for an additional minute. You can add a splash of chicken broth if the mixture seems a little dry.
• Stir in the frozen peas. Remove from heat and prepare the sauce.
• In a large saucepan, melt the butter over medium-high heat. Gradually add the flour and stir into a paste.
• Add the chicken broth and whisk together until the sauce starts to thicken. Add the parsley, thyme, nutmeg, salt, and pepper. Stir until all the ingredients are incorporated.
• Stir in the heavy cream. Cook over medium heat, and stir constantly until the sauce thickens.
• Pour the sauce over the vegetable/turkey mixture. Stir to combine.
• Fill the pie crust in the prepared pan. Top with the second pie crust and form pie edges. Cut and X in the middle of the crust with a knife.
• Bake for 1 hour or until fully baked. Remove from oven and let the pie sit for 10 minutes before serving.

SEAFOOD NEWBURG

Steps:

• To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
• Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F.
• Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.