On Sun, 4 Apr 2021 09:34:44 -0400, jmcquown >
wrote:

>On 4/4/2021 7:46 AM, Lucretia Borgia wrote:

smip
>>
>> You could try this - a bit more effort but very much worth it. A
>> recipe from an old Las Vegas friend I met on alt.recipes and his
>> personal advice at the end.
>>
>> ASPARAGUS PIE
>>
>> 1 unbaked 10-inch pie shell
>> 20 Fresh asparagus spears, cooked
>> 1-1/2 Cup, cooked chicken, cubed (two breasts?)
>> 4 slices cooked bacon
>> 1/2 Cup Shredded Swiss cheese
>> 4 eggs
>> 1 TBSP flour
>> 1/2 tsp Salt
>> 2 Cups light cream
>> 2 TBSP Grated Parmesan Cheese to suit
>> Paprika
>>
>> Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
>> with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
>> cheese over asparagus and chicken.
>>
>> Beat together eggs, flour, salt, and cream; pour over asparagus.
>> Sprinkle with Parmesan cheese and paprika
>>
>> Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
>> filling is set (can embellish top with added asparagus). Let stand 10
>> minutes before cutting.
>>
>> serves eight (??)
>>
>> NOTES: If you don’t use a large pie, you can use two 8-9 inch premade
>> shells. Increase the filling (eggs, cream, etc.) by ½ more.
>>
>> Also, I didn’t think the 2 cups of light cream would be that rich. I
>> substituted 1 cup light cream, and 1 cup heavy cream. Came out very
>> rich and tasty. But, because I made it in two pie shells, I increased
>> the filling (eggs, cream, etc.) by one-half more. Came out perfect
>> (except the baking pan warped when it heated up, and I had some
>> over-runs (see picture)
>>
>> Finally, You’re going to waste a lot of asparagus to get it right, as
>> you’ll have to cut each spear to about 3” or so to make a “spoke” on
>> the bottom of the pie. Also, don’t cook the asparagus too much before
>> putting it in the pie. Just 2 mins or so, then blanch it. They’ll cook
>> more in the pie. Get large, sweet asparagus; too tiny, and they’ll
>> overcook. Make asparagus soup out of the leftover asparagus!
>>
>>
>>
>Thanks! It sounds very good. (So does asparagus soup!)
>
>Jill

We were taught how to make Asparagus Soup in 7th grade Home Ec. We
cooked the trimmings in a bit of water. When thoroughly cooked, we
removed the trimming pieces, added milk and some good pieces of
aspargus and cooked until tender. Voila! Tasty asparagus soup using
all parts of the vegetable. I've never forgotten that.
Janet US