Asparagus Pie

A great pasta dish for any occasion:

Hints: – instead of asparagus spears, you can also use spinach, red chard or radicchio.

– The amount of ingredients indicated is too much for the asparagus pasta alone. However, it is advisable to make as much dough and make the rest, about a third, into pasta Sift the flour on the table, make a bulge, pour in the eggs, stir with a fork, mixing in a little flour, then continue kneading by hand. Add a little water if needed. It should form a compact, smooth dough. Cover this with a wet dishcloth and rest for half an hour.

Béchamel sauce: melt the butter, add the flour, steam, remove the pan from the fire, add the liquid along the edge of the pan, stir well with a whisk, season, simmer gently for 10 minutes.

Asparagus stuffing: chop onions and garlic, steam well in olive oil, add asparagus spears and finely chopped parsley. Mix well and add to the béchamel sauce. Cook on low heat for 5 minutes, remove from heat, add cheese.

Divide the dough into several pieces, roll out each one. The thinner the better. Make the pastry sheets used for the pâté in plenty of boiling hot salted water for about 10 min (until they rise), then quench in cold water. Alternate pastry and asparagus sauce in a greased gratin dish, sauce last.

Place in the dish set on

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