Paglierina and Asparagus Pie


  • 300 g of puff pastry
  • 600 g of asparagus
  • 1 onion
  • 1 Longo Paglierina
  • 2 eggs
  • 100 ml of cream
  • 2 spoons of extra virgin olive oil
  • 20 g of butter
  • Salt, pepper, chopped parsley


  • 1

    Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into cubes. Cook for five minutes with the chopped onion, parsley, salt and pepper.

  • 2

    Beat the egg with the cream, pour into a bowl with salt and pepper, and mix. break up the Paglierina and add it to the mixture.

  • 3

    Pour over the pastry in a buttered baking tray and bake in a pre-heated oven at 180°C for 40 minutes.   

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