You may also like
Categories:
whole wheat flour vegetable oil milk white sugar salt fresh asparagus vegetable broth shallots butter all-purpose salt ground black pepper cayenne pepper Greek yogurt Parmesan cheese Gorgonzola cheese Parmesan cheese
Viewed: 59 - Published at: 3 years agoIngredients
- 1 1/2 cups whole wheat flour
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1 pound fresh asparagus, chopped
- 1/2 cup vegetable broth
- 1/2 teaspoon dried minced shallots
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1/4 cup crumbled Gorgonzola cheese, or to taste
- 1 tablespoon grated Parmesan cheese, or to taste
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Mix whole wheat flour, vegetable oil, milk, sugar, and 1/2 teaspoon salt together using a fork in a 9-inch pie plate; press mixture into the shape of a pie crust.
- Combine asparagus, vegetable broth, and shallots in a pot; bring to a boil. Cook until asparagus is tender, 5 to 10 minutes. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree until smooth.
- Melt butter in the same pot over medium heat; slowly whisk flour into the melted butter until paste-like consistency. Mix 1/2 teaspoon salt, black pepper, and cayenne pepper into the flour paste; slowly whisk in yogurt. Add asparagus mixture to yogurt mixture; fold in 1/2 cup Parmesan cheese and Gorgonzola cheese until smooth. Pour mixture into pie crust; top with 1 tablespoon Parmesan cheese.
- Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.
