The Savory pie with asparagus and eggs is a simple and delicious rustic pie, perfect to celebrate Spring. Excellent for your Easter dinner table as a side dish or as a hot or cold appetizer.
The preparation is really simple and if you use the ready-made shortcrust pastry (pasta brisée), it’s also very fast. You can prepare it in advance and it’s perfect for a picnic (on Easter Monday, as we usually do in Italy for Pasquetta) or to take to the beach or to work.
Not only does it taste good (it disappeared in the blink of an eye), but it also looks nice with that floral effect deliberately created with hard-boiled eggs and a few sprigs of chives and parsley leaves. Here you can really use your imagination!
Follow the photographic step-by-step description, it’s easier said than done.
Another delicious idea, but made with peas, cheese and eggs is the Savory Pie with Peas Cheese and Eggs
But now let’s see together how to make the Savory Pie with Asparagus and Eggs recipe. Let’s get started.
Other delicious recipes to enjoy:
Ingredients
Tools
To make the recipe for the savory pie with asparagus and eggs you need:
Steps
First, clean the asparagus. Remove the hardest part and wash them thoroughly, then blanch them in boiling salted water for about 10 minutes (depending on the size), checking from time to time for cooking. Remove from the boiling water and immediately plunge them into the ice bath to halt cooking. If you prefer, steam them.
Then, boil the egg. Put the egg in a small pot with plenty of cold water and bring the water to a boil. Cook the egg for about 8 minutes, from the moment of boiling. Then let cool and peel under cold water running; slice with an egg slicer (or a sharp knife) and keep aside.
Beat the eggs in a bowl, add the ricotta cheese, mix with a fork , then add the grated parmesan cheese, season with salt and pepper
and mix gently.
Filling and Cooking
Roll out the shortcrust pastry (pasta brisée) and transfer it with its paper to a baking dish. Prick the base with a fork.
Cover the bottom with the speck (optional), pour over the egg and ricotta mixture and finally arrange the asparagus evenly over the entire surface of the cake, sprinkle with a little grated cheese.
Bake in a pre-heated oven at 356°F (180°C) for about 20 – 25 minutes. After the first 20 minutes of cooking, add the sliced eggs to the cake and finish cooking. It took me about 25 minutes . Take it out of the oven and serve it hot or even cold.
Once cool decorate it with chive and parsley leaves.
Here it is. Savory pie with asparagus and eggs is ready. Enjoy!
Buon appetito!
Varied doses for servings