country asparagus pie
(2 ratings)
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I found this recipe in a newspaper years ago. It is one of my husband's favorite recipes. As soon as he sees the fresh asparagus in the spring, he asks for it!
(2 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
5 Min
Ingredients For country asparagus pie
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19-inch pie shell with fluted edge, baked
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1 1/2 lbasparagus (4 cups), cut into 1-inch pieces
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4 cwater
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3/4 tspsalt, divided
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3 Tbspbutter or margarine
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3 Tbspflour
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1 cmilk
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1chicken bouillon cube, crushed
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1 tspinstant, minced onion
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1/8 tsppepper
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4eggs, hard boiled
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1/2 ccheddar cheese, shredded
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paprika
How To Make country asparagus pie
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1Prepare and bake pie shell.
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2In a 10-inch skillet, place asparagus, water and 1/2 teaspoon salt. Over high heat bring to a boil. Reduce heat to medium low. Cover and simmer until asparargus is fork-tender. Drain.
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3In a 3 quart saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually stir in milk until well blended.
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4Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in bouillon cube, onion, pepper and 1/4 salt until bouillon is dissolved.
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5Chop 3 of the eggs. Stir asparagus and chopped eggs into mixture until well blended.
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6Pour into baked pie shell; sprinkle with cheese and paprika.
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7Bake in a 350-degree oven 5 minutes or until cheese melts. Remove from oven.
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8Cut reserved egg into 6 wedges. Arrange wedges in a petal design in center of pie.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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