Asparagus and cheese pie – a detailed recipe cooking. 
Photo of the dish: Кана ОкадаTime: 50 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500 gr. asparagus, stiff pruned stems
- 1 layer (250 gr.) Frozen fresh puff pastry, defrost
- Wheat flour to sprinkle
- 1 tbsp. coarsely grated fountain cheese (approximately 90 gr.)
- 1 tbsp. coarsely grated Conte or Gruyere cheese (approximately 90 gr.)
- 1 tbsp. l chopped shallots – shallots
- 2 egg yolks
- 3 tbsp. l whole milk
- 1/8 tsp freshly grated nutmeg
- Coarse salt and freshly ground pepper
- 2 tsp olive oil
- 1/2 tsp finely grated lemon peel
Recipes with similar ingredients: asparagus, puff pastry, flour, cheese fontina, Conte cheese, shallots, eggs, milk, nutmeg, lemon zest
Recipe preparation:
- Fill a large bowl with cold water and ice. Pour in pan 2.5 cm of water, bring to a boil. Add asparagus and cook, 2 – 5 minutes, depending on the thickness of the asparagus. Drain and put asparagus in a bowl with ice, in order to stop cooking, drain and dry. Preheat the oven to 200 ° C.
- Roll out the dough on a floured work surface in a rectangle measuring 25 by 40 cm. Place the dough on the laid with parchment paper baking sheet and pierce over the entire surface with a fork. Put the dough in the oven and bake until golden brown, about 12 minutes Cool a little.
- Meanwhile, mix both cheeses in a bowl, shallots, egg yolks, milk, nutmeg, add a pinch of salt and pepper. Spread the cheese mixture evenly over the dough, leaving 2.5 cm. From each edge. Stir the asparagus with olive oil, 1/4 tsp. salt and pepper to taste. Put the asparagus on top of the pie and put in the oven. Bake the cake until golden brown, 15 – 20 min. Sprinkle the cake with lemon zest.
