Savory Asparagus Pie

Name: Savory Asparagus Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: Whole milk at room temperature 0.6 cup; Type 00 flour 3 ¼ cups; Brewer's yeast 1.3 tsp; Water at room temperature ¼ cup; Fine salt 1.7 tsp; Extra virgin olive oil 1 ½ tbsp; Asparagus 1.5 lbs; Eggs medium 4; Grana Padano PDO cheese to grate 4.25 oz; Fresh liquid cream 0.7 cup; Scamorza (provola) cheese sweet 4.6 oz; Almonds 1 cup; Lemon thyme to taste; Extra virgin olive oil to grease the baking dish to taste; Fine salt to taste; Black pepper to taste

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448

Calories per serving

Vegetarian

Energy Kcal 448
Carbohydrates g 44
of which sugars g 5.9
Protein g 22.6
Fats g 20.2
of which saturated fat g 8.52
Fiber g 3.8
Cholesterol mg 47
Sodium mg 581

Difficulty: Average
Prep time: 20 min
Cook time: 50 min
Serving: 8
Cost: Average
Note + 2 hours of dough rising

PRESENTATION

In Northern and Central Italy, the start of spring is all about fresh veggies, especially an asparagus tart. This dish is all about showcasing tender asparagus, something locals love to whip up in season. Seriously good. Imagine a soft, leavened dough hugging a rich filling—moist and a bit crispy at the edges. The filling? Totally focused on asparagus. It brings this sweet, earthy flavor, topped with asparagus tips, like a pretty floral display.

You’ll see this tart at outdoor lunches or buffets. Perfect for sharing. It gives that tender asparagus bite that just screams spring. The look? Inviting with pops of green and rustic charm, showing the care someone put into it. Serving this savory tart at a spring gathering is a no-brainer if you want something both beautiful and delicious.

Look, it’s not your average asparagus recipe or simple puff pastry tart. The leavened dough—definitely adds more substance—and that homemade touch. Sometimes, people throw in cheese, like gruyère, for an extra rich taste. And you know what? The mix of creamy, golden filling with fresh asparagus tips makes each slice look pretty special.

In Italian towns, you might see this tart on a big table, everyone grabbing a piece while enjoying time outside, chatting and laughing. The asparagus and cheese tart is really a celebration of seasonal produce. Ideal as a spring appetizer or main dish for a picnic. It brings together tangy cheese, buttery dough, and tender veggies in a way that’s festive and easygoing—just like the best food does when made for sharing.

So here's the thing: this dish is about embracing the flavors of the season. Really, it's a tasty addition to any meal and an essential part of Italian springtime dining.

INGREDIENTS

448

Calories per serving

Ingredients for the base (for a 10.8-inch diameter pie pan): Whole milk 0.6 cup (140 g) - at room temperature; Type 00 flour 3 ¼ cups (400 g); Brewer's yeast 1.3 tsp (4 g); Water ¼ cup (60 g) - at room temperature; Fine salt 1.7 tsp (10 g); Extra virgin olive oil 1 ½ tbsp (20 g)

For the filling: Asparagus 1.5 lbs (650 g); Eggs 4 - medium; Grana Padano PDO cheese 4.25 oz (120 g) - to grate; Fresh liquid cream 0.7 cup (150 g); Scamorza (provola) cheese 4.6 oz (130 g) - sweet; Almonds 1 cup (50 g); Lemon thyme to taste -; Extra virgin olive oil to taste - to grease the baking dish; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Savory Asparagus Pie

To prepare the savory asparagus pie, start by making the dough that needs to rise. Pour the sifted flour into the bowl of a stand mixer fitted with the hook attachment, add the dry yeast 1 and half of the room temperature water 2. Begin kneading with the hook, then gradually add the room temperature milk 3. Once the dough has absorbed the liquids,

add the salt 4. Then pour in the remaining half of the water 5 to help dissolve the salt well. Continue kneading until you obtain a smooth and elastic dough that detaches from the sides of the mixer bowl. At this point, gradually add the oil 6, keeping the mixer running.

The dough will be ready when it has completely absorbed the oil 7, remove it from the mixer, shape it into a ball with your hands 8, and place it in a large, lightly greased bowl. Cover with plastic wrap 9 and let the dough rise in a turned-off oven with the light on until it triples in volume, which will take about 2 hours.

In the meantime, focus on the filling. How to clean asparagus: wash them and cut off the lighter, woody end of the stalk, and peel the asparagus with a peeler to remove the tough outer skin 10. Then cut the stalk into diagonal slices, keeping the tips aside for decoration 11. In a bowl, beat the eggs with a whisk 12

add the fresh liquid cream 13 and 3.5 oz of grated Grana Padano 14, add salt, pepper, and season with lemon thyme leaves (regular thyme will also work) 15. Mix the mixture

and add only the asparagus slices (not the tips) 16. Also add whole almonds 17, cut the scamorza cheese into cubes 18

and add it to the filling 19. Mix to combine all the ingredients and set aside. Now take your risen dough 20, roll it out with a rolling pin on a floured surface 21,

you need to obtain a round sheet about 12-14 inches in diameter, thin enough to cover the bottom and sides of the pie pan 22. Take a baking pan measuring 10.8 inches in diameter (measured across the surface), grease it well 23, then roll the dough onto the rolling pin and unroll it over the pie pan 34.

With a gentle pressure of your fingers, press the dough into the pan without trimming the edges 25. Pour the filling into the pie pan 26, distribute it evenly with the back of a spoon, and then cut the asparagus tips you set aside in half lengthwise 27

Place the tips on the surface of the pie creating an outer circle near the edge 28 and one in the center, finally place some tips in the center and sprinkle the surface with the remaining 0.7 oz of grated Grana Padano 29. Bake the pie in a preheated static oven at 392°F for 50 minutes. If the pie becomes too golden on the surface before the end of cooking, cover it with aluminum foil and continue to cook. Once ready, remove the savory asparagus pie from the oven, let it cool slightly 30, and serve it!