It’s asparagus season! Every spring I eat quite a lot of asparagus, especially since it’s cultivated a lot in Brabant, the region that I live in. White asparagus are only available from roughly the end of april to the end of June and are mostly grown in the southern part of the Netherlands (Brabant and Limburg) Belgium and Germany. The white asparagus are grown underneath the soil and green asparagus grow above it.
Altough green asparagus are available year-round, spring is a great season for them as they’re harvested from late February to June. That’s why I made this vegetarian green asparagus pie!
I also think the color of the green asparagus is great for dishes in spring. It reminds me of how everything is in bloom this season.
Both green and white asparagus combine great with eggs, so this green asparagus pie is also made with eggs.
I got the inspiration for this green asparagus pie from the delicious magazine. I told you about the April 2019 magazine from Delicious on my Food News April 2019 page as it doesn’t only have great asparagus recipes in it but also a future-proof menu based on the EAT Lancet Report. On the cover of the magazine they had grilled white asparagus, something I might also make later this season. But now I’ve made the green asparagus pie. I adjusted it a little bit, as the original recipe included sugarsnaps which I don’t really like baked.
The recipe below is for 2 people but you can of course multiply it by two if you’re cooking for four.
Recipe Green asparagus pie
Ingredients (for 2 people):
400 grams green asparagus
6 sheets of puffed pastry
75 grams of quark (0% fat)
80 grams of grated cheese (30+)
Handful of rocket
Preheat the oven to 200C. Take the puff pastry sheets out of the freezer.
Cut off the hard edges of the asparagus and if there are big ones, you can cut them in half lengthwise.
Heat some olive oil in a pan and fry the asparagus for 5 minutes. Make a rectangle shape of the puffed pastry, spread the quark over it. Sprinkle the cheese on top of the quark. Roll the edges so that you get edges. Divide the asparagus over the cheese. Break 3 eggs above the pie.
Bake the asparagus pie in 20 to 25 minutes in the oven. Serve with the rocket.
You can also make 4 mini asparagus tarts by putting one sheet of puffed pastry in each tart pan and then following the steps of the regular recipe.
Like green asparagus? Try my green asparagus brunch dish.