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Asparagus pie
Asparagus pie with spring onions, cambozola and whipped cream.
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Ingredients
Directions
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Let the dough thaw and place under a wet cloth to prevent dehydration. Cut the woody underside of the asparagus.
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Use a peeler to peel the asparagus a few cm from the top down, all around.
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Prevent the cup from breaking off by not putting too much pressure on it. Bring a large pot of water with salt to the boil and cook the asparagus for 5 minutes.
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Cut the spring onion into rings and the cheese into cubes. Mix the whipped cream, cheese, eggs and spring onion in a bowl and season with salt and pepper.
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Preheat the oven to 200 ° C.
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Grease the oven dish and cover with 1 sheet of filo pastry and brush thinly with oil.
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Repeat with the remaining sheets of filo pastry and place them over them.
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Put the asparagus with the cups over and over on the filo pastry and pour the cheese mixture over it.
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Bake the asparagus pie in the middle of the oven in about 35 minutes until golden brown and done.
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Nutrition
385Calories
Sodium0% DV6mg
Fat42% DV27g
Protein30% DV15g
Carbs7% DV22g
Fiber12% DV3g
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