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!

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

  • Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.

Nutrition Facts

338 calories; protein 8.9g 18% DV; carbohydrates 23.6g 8% DV; fat 24.3g 37% DV; cholesterol 28.1mg 9% DV; sodium 502.2mg 20% DV. Full Nutrition