Food recipes
Fresh Asparagus Pie
Fresh Asparagus Pie Ingredients: wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated salt, table asparagus, raw soup,...
Fresh Asparagus Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
asparagus, raw
soup, vegetable broth, ready to serve
shallots, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
yogurt, greek, plain, nonfat
cheese, parmesan, hard
cheese, parmesan, hard
cheese, parmesan, hard
Directions:
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
asparagus, raw
soup, vegetable broth, ready to serve
shallots, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
yogurt, greek, plain, nonfat
cheese, parmesan, hard
cheese, parmesan, hard
cheese, parmesan, hard
Directions:
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.