Castella Imports

Asparagus Pie


1 Lb. 12 Oz. Fresh Asparagus
¾ Oz. Butter
1/2 Tsp. Castella Thyme
1 French Shallot (chopped)
1 Large Sheet Ready – Rolled Pie Crust Pastry
⅓ Cup Cream
2 Tbsp. Castella Grated Parmesan Cheese
1 Egg
¼ Tsp. Castella Ground Nutmeg
1 Egg (extra lightly beaten)


  1. Trim the asparagus spears to 4 inches and cut thick spears lengthwise.
  2. Heat the butter in a large frying pan over  medium heat and add the asparagus, thyme and shallot.
  3. Add a tablespoon of water and season with salt and pepper.
  4. Cook, stirring, for 3 minutes, or until the asparagus is just tender.
  5. Preheat the oven to 400° and grease an 8 ½ inch, fluted loose-base flat tin.
  6. Roll the pastry out to ½ inch thick circle with a diameter of about 12 inches.
  7. Line the flan tin and trim the pastry using kitchen scissors, leaving about 3 inches above the top of the tin.
  8. Arrange half the asparagus in one direction across the bottom of the dish.
  9. Cover with the remaining asparagus, running in the opposite direction.
  10. Combine the cream, parmesan cheese, egg and nutmeg and season.
  11. Fold the pastry over the filling, forming loose pleats.
  12. Brush with the lightly beaten egg and bake in the center of the oven for 25 minutes, or until golden.
Serves 6