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ASPARAGUS PIE
Preheat the oven to 400F. Peel the asparagus and cook in boiling salted water for 25 minutes. Hard-boil 7 of the eggs. Roll out three-quarters of the puff pastry and line a 10-inch tart pan. Pre-bake the pastry for 10 minutes. Cool on a rack. To make the Mornay sauce, melt the butter in a medium saucepan and add the flour. Cook for 2-3 minutes, whisking constantly. Stir in the milk, nutmeg, salt and pepper and cook until thickened, stirring frequently. Once thickened, stir in the crÅme fraöche and grated cheese. Cut the asparagus into 1-inch pieces. Peel the hard-boiled eggs and slice into rounds. Cut the ham into dice and place in the pie shell. Place the asparagus and egg rounds on top of the ham. Pour the Mornay sauce over the filling. Moisten the edges of the pie crust with water. Roll out the remaining dough and place it over the filling. Beat the remaining egg and brush it over the surface of the pie. Place in a preheated 350F oven for 10-15 minutes. Serve very hot.
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2 packs frozen puff pastry
3 lbs asparagus
8 eggs
2 slices boiled ham
1 tbsp unsalted butter
For the Mornay Sauce:
2 cups milk
2 tbsp unsalted butter
1/4 cup flour
3 tbsp crÅme fraöche
2/3 cup grated Gruyere or Swiss cheese
pinch nutmeg
salt and pepper
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25
mn
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30
mn
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Line the pie crust with foil and then fill the crust with rice or beans. This prevents the crust from rising when pre-baking.
