Asparagus Pie

Asparagus Pie

38
Chef John 22094

"This dish is similar to a clafoutis but is savory."
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Ingredients

57 m servings 113 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter the inside edges of a 2-quart casserole dish.
  3. Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
  4. Whisk eggs and lemon zest into milk mixture to form a smooth batter.
  5. Melt butter in a heavy skillet over medium heat.
  6. Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
  7. Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
  8. Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

Reviews

38
  1. 46 Ratings

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Most helpful positive review

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...

Most helpful critical review

This was an easy recipe. It just lacked flavor. Maybe using additives such as, sauted mushrooms would help.

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 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 aspar...

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...

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 ...

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 thy...

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 ...

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 ...

This came out looking and tasting excellent, and for how little effort it took, I give it a "wow"!

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, follo...