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Food and wine pairings
Classic wine pairing
Totally refreshing with a dry white Entre-Deux-Mers!
Original wine pairing
The round, rich flavor of a Graves white is sure to complement the tartness and flavor of the asparagus.
For the crust:
250g of flour
100g of butter
1 pinch of salt
80ml of warm water
For the filling:
1/2 large onion
50g grated Swiss cheese
1 bunch of green asparagus (approx. 20-25)
10 mint leaves
Soften butter with fingers, and rub into flour. Add salt then water to make a ball. Spread crust into pie pan, prick crust with fork and refrigerate for 30 mins. Combine yogurt, eggs, cheese and finely chopped onion.
Cut asparagus to fit size of pie pan. Boil for 5 mins. Pour filling into crust; salt, pepper and place asparagus on top. Pour a splash of olive oil over asparagus and cook for 45 mins at 180°C. Let cool. Sprinkle with pepper, and top with mint leaves.