Asparagus and Egg Savory Pie I love savory pies and always try to make new ones with the seasonal vegetables I have available. One of the best and my favorite savory pies is this savory pie with asparagus. I love asparagus and find this combination perfect, as asparagus is often served with eggs. In Veneto, for example, they are served with boiled eggs (this is the recipe Venetian eggs and asparagus ), while in other parts of Italy, asparagus is served with scrambled or sunny-side-up eggs. This asparagus savory pie with ricotta and eggs is very easy to make, requiring only a few ingredients. You can serve it as a main dish or as an appetizer, or include it in a buffet during your parties or bring it on your picnics or trips. You can prepare the asparagus pie with puff pastry and ricotta using either white asparagus, as I did, or green asparagus. If it’s not asparagus season, you can also use frozen or jarred asparagus. To decorate the savory pie, you can use a boiled egg and add it in small slices. For baking the simple oven frittata, I used a 10-inch glass tart pan ( like this HERE ). You can also use a rectangular baking pan. I recommend also checking out other ASPARAGUS RECIPES for more delicious ideas to try. Now let’s see how to make the asparagus savory pie, and if you try it, let me know. Barbara
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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for preparing the Asparagus and Egg Savory Pie

1 roll puff pastry (or shortcrust pastry)
3 eggs
250 g ricotta
100 g scamorza (or another stringy cheese)
12 asparagus
to taste salt
to taste pepper
to taste chives

Tools

Grater
Mold

How to prepare the Asparagus and Egg Savory Pie

Let’s start preparing the Asparagus and Egg Savory Pie. First, clean the asparagus well, remove the terminal part and the harder outer part with a potato peeler. Once they are cleaned, cook them in lightly salted boiling water for about 15-20 minutes. I recommend reading how to clean asparagus perfectly. Use a coarse grater to grate the scamorza or another stringy cheese.
Pour the eggs into a bowl and beat them with a fork,
in another bowl pour the ricotta and work it into a cream,
add the beaten eggs
and incorporate them until you get a smooth cream,
add some salt,
some pepper,
some chives,
the scamorza and mix well.
Unroll the puff pastry and place it in the pan, keeping its parchment paper, pour the ricotta and egg cream and level it,
arrange the asparagus in a fan shape,
sprinkle with some pepper
and fold the edges,
if you like, you can add more chives,
Preheat the oven to 350°F, and when it’s hot, bake and cook for about 30 minutes.
When it is cooked, remove the Asparagus and Egg Savory Pie and serve it hot or at room temperature.