Country Asparagus Pie
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- 9-inch pie shell with fluted edge, baked
- 1 1/2 lb
- asparagus (4 cups), cut into 1-inch pieces
- 4 c
- 3/4 tsp
- salt, divided
- 3 Tbsp
- butter or margarine
- 3 Tbsp
- 1 c
- chicken bouillon cube, crushed
- 1 tsp
- instant, minced onion
- 1/8 tsp
- eggs, hard boiled
- 1/2 c
- cheddar cheese, shredded
1Prepare and bake pie shell.
2In a 10-inch skillet, place asparagus, water and 1/2 teaspoon salt. Over high heat bring to a boil. Reduce heat to medium low. Cover and simmer until asparargus is fork-tender. Drain.
3In a 3 quart saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually stir in milk until well blended.
4Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in bouillon cube, onion, pepper and 1/4 salt until bouillon is dissolved.
5Chop 3 of the eggs. Stir asparagus and chopped eggs into mixture until well blended.
6Pour into baked pie shell; sprinkle with cheese and paprika.
7Bake in a 350-degree oven 5 minutes or until cheese melts. Remove from oven.
8Cut reserved egg into 6 wedges. Arrange wedges in a petal design in center of pie.