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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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I had some fresh asparagus lying around and wanted to use it up. I always do the same things with asparagus and wanted to be creative, so I tried this out to see if it worked and I was pleasantly surprised. It reminds me of a vegetarian crawfish pie. Great for brunch or a main course at dinner! Ingredients:
1 1/2 cups whole wheat flour |
1/2 cup vegetable oil |
1/4 cup milk |
1 teaspoon white sugar |
1/2 teaspoon salt |
1 pound fresh asparagus, chopped |
1/2 cup vegetable broth |
1/2 teaspoon dried minced shallots |
1/4 cup butter |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 teaspoon cayenne pepper |
1/2 cup greek yogurt |
1/2 cup grated parmesan cheese |
1/4 cup crumbled gorgonzola cheese, or to taste |
1 tablespoon grated parmesan cheese, or to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix whole wheat flour, vegetable oil, milk, sugar, and 1/2 teaspoon salt together using a fork in a 9-inch pie plate; press mixture into the shape of a pie crust.
3. Combine asparagus, vegetable broth, and shallots in a pot; bring to a boil. Cook until asparagus is tender, 5 to 10 minutes. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth.
4. Melt butter in the same pot over medium heat; slowly whisk flour into the melted butter until paste-like consistency. Mix 1/2 teaspoon salt, black pepper, and cayenne pepper into the flour paste; slowly whisk in yogurt. Add asparagus mixture to yogurt mixture; fold in 1/2 cup Parmesan cheese and Gorgonzola cheese until smooth. Pour mixture into pie crust; top with 1 tablespoon Parmesan cheese.
5. Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.
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