The simple savory pie with asparagus, eggs and Parmigiano is an easy, genuine recipe perfect for spring. Without ricotta, made with few ingredients and an authentic flavor, it recalls old-fashioned preparations — simple but always irresistible.
For this version we used pan-cooked asparagus, which give the filling a more intense taste and a perfect texture.
If you prefer a creamier version, you can try the savory pie with asparagus and ricotta, while this variant with eggs and Parmigiano is ideal for those who like a firmer, more rustic filling.
Perfect as a main dish, starter or for a buffet, it is also great as a side for Easter lunch, bringing all the scents of spring to the table.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 4–6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, Spring
Ingredients for the simple savory pie with asparagus, eggs and Parmigiano:
- 1 roll round puff pastry
- 14 oz asparagus (about 9 oz cleaned)
- 3 medium eggs (at room temperature)
- 2 tbsp extra virgin olive oil
- 4 tbsp grated Parmigiano-Reggiano
- 1 clove garlic
- to taste fine salt
- to taste black pepper
Tools for the simple savory pie with asparagus, eggs and Parmigiano:
- 1 Frying pan
- 1 Bowl
- 1 Nonstick baking pan diameter 9.5/10.25 in
- 1 Knife
- 1 Whisk
Steps to prepare and bake the simple savory pie with asparagus, eggs and Parmigiano:
Start by cleaning the asparagus: wash them thoroughly under running water and remove the tougher end of the stalk. Then cut them into pieces and transfer them to a pan with the extra virgin olive oil and a clove of garlic.
Let them cook over medium heat for about 8–10 minutes, stirring occasionally, until they are tender but still slightly crisp. Once ready, remove the garlic and let the asparagus cool slightly.Meanwhile, in a large bowl, beat the eggs together with the grated Parmigiano until you obtain a homogeneous mixture. Then add the now-warm asparagus and mix well to distribute the seasoning evenly.
Unroll the puff pastry inside a baking pan with a 9.5–10.25 in diameter, keeping its parchment paper, and prick the bottom with a fork. Pour in the mixture and level it gently.
Bake in a preheated conventional oven at 356°F for about 30–35 minutes, until the savory pie is golden on top and firm in the center.
Let it cool for a few minutes before serving, so it will be easier to slice and even more delicious.
Don’t throw away the scraps
The tougher ends of the asparagus shouldn’t be thrown away! Although they aren’t suitable for this preparation, they can be reused to make a delicious asparagus cream.
Just cook them in water or broth until soft, then blend and strain to obtain a smooth cream, perfect to enjoy on its own or as a base for risottos and first courses.
Curiosity:
Asparagus are among the vegetables that symbolize spring and were already appreciated in antiquity for their delicate flavor and beneficial properties. Today they are widely used in cooking for their versatility and for their ability to make every dish lighter and more aromatic.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, the asparagus savory pie keeps in the refrigerator for one day and is great reheated or at room temperature.
Can I use other cheeses?
Yes, you can replace Parmigiano with Grana Padano or Pecorino for a stronger flavor.
Can I add other ingredients?
Of course, you can enrich it with speck, bacon or cooked ham for a richer version.
Can I use raw asparagus in the savory pie?
No, it’s better not to use raw asparagus. Before adding them to the pie it is important to cook them in a pan, so they become softer, more flavorful and suitable for the filling. This way the oven cooking will be even and the pie will have a perfect texture.
