On Sun, 04 Apr 2021 09:58:13 -0600, US Janet >
wrote:

>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

When I have asparagus as a veggie, I always keep the snap offs in a
bag in the freezer until I have enough to make great asparagus soup.