Asparagus pie with brie

Let the filo pastry thaw. Peel the asparagus one by one with a peeler from the cup down. Put the asparagus in a row. Cut the cups at 6 cm and cut off the woody ends. Cut the asparagus parts into 2 cm pieces.

Boil the asparagus cups for 3 minutes in a saucepan with plenty of boiling water and some Salt. Leave them covered for another 5 minutes. Boil the pieces in another pan with plenty of boiling water and a little salt in 5 minutes until done.

Preheat the oven to 200 ° c. Drain the asparagus pieces in a colander and mash them in the food processor. Beat the eggs in a bowl and mix the asparagus puree, cream, grated cheese, freshly ground pepper and nutmeg through it. Let the asparagus tips drain into a sieve.

Line the cake pan with 4 sheets of filo pastry, leave them cluttered over the edge and brush them with butter. Put 4 sheets again. Divide the egg asparagus mixture into the mold. Cut the brie into slices. Place the slices of brie and asparagus tips in a flour. Fold the filo pastry messy in and brush it with some butter.

Bake the asparagus tart a rack under the center in the oven in 25 minutes until golden brown and done. Allow to cool slightly and remove the edge of the mold. Tasty with a green salad.