This turned out great. I followed the measurements exactly, but used a 1.5 qt. casserole dish so I baked it 55-60 minutes. It was delicious. My hubby loved it and I loved how easy it was to make. I will definitely make it again. It's a keeper!
This turned out great. I followed the measurements exactly, but used a 1.5 qt. casserole dish so I baked it 55-60 minutes. It was delicious. My hubby loved it and I loved how easy it was to make. I will definitely make it again. It's a keeper!
I too followed the recipe but added some leftover ham for a one dish meal. I did leave out the thyme.
It's not a family favorite. Substituted with a bit of
rosemary which I added to the asparagus while
sauteing. There are so many ways you can make this dish your own while adding different ingredients. I think next time I just might try it has a Broccoli pie. What a great way to put veggies in the chidren.
Great recipe, easily adaptable for type of meal and personal tastes. I wanted a main entree that was all inclusive. I made the recipe as presented with these additions: Sauteed fresh, sliced mushrooms with asparagus. Diced up some left over honey glazed ham and added to the batter. Used a pinch of thyme and basil in the batter. Prepared as written put in the oven. 20 minutes before taking out I topped with shredded sharp cheddar cheese and continued to bake until cheese started to crisp at the edges. Because of the ham I used unsalted butter and omitted the salt in the recipe. Put salt on the table for those who thought they needed it. Will definately use Chef John's recipe again!
This was quick and easy to make and tasted great! I added sliced mushrooms and we really liked it that way. The thyme gives it great flavor but if you're not a fan of thyme, skip it or add basil instead.
The recipe states to cut the asparagus into 2inch pieces but the video states 1inch. One inch is better because it's easier to cut when dished up. The idea of sliced of mushrooms would add more flavor to this dish. The presentation is pretty and cuts easily out of the dish.
Nice light texture and people at Easter church breakfast liked the hint of lemon. Buy medium-sized asparagus and include the tops. Use finely grated zest of 1 lemon & scant 1/2 tsp. ground thyme per 8" x 8 " recipe. Due to dairy allergy made a non-dairy version by sub. unsweetened original almond milk for milk and olive oil for butter.
Tasted great but don't use whole wheat flour since it doesn't solidify as well (found out the hard way). Added some sauteed onions, feta and garlic powder as well, which fixed the bland flavour others mentioned.
I used frozen asparagus which was a huge mistake. I let it thaw out but perhaps I didn't dry it enough because it was saturated with water from thawing out. I ended up using them anyway following the instructions here. The pie came out tasting bitter like grass! It's my own fault for using frozen and not fresh but I wanted to share my experience should someone else do the same thing!
This came out looking and tasting excellent and for how little effort it took I give it a "wow"!
This was an easy recipe. It just lacked flavor. Maybe using additives such as sauted mushrooms would help.
