Many people love asparagus, while some people hate it – I belong to that group of people who absolutely love asparagus in all types of combinations and variations: soups, salads, sliced on toast, pie… you name it.
It’s probably not very surprising that this asparagus pie is a favorite of mine that I indulge in during spring and summer when asparagus is in season. To bake and cook with puff pastry is also very easy and versatile, especially when you don’t have time to make your own pie dough from scratch.
Nathan isn’t a very big fan of asparagus at all, but he loved this pie, so I guess that says a lot, haha 😉
- 1 large puff pastry sheet, thawed
- 1 can white beans
- ½ tsp salt
- 1/4 cup cashews
- 1 tbsp pine nuts
- 1 bunch basil
- 1 garlic clove, crushed
- 1 tsp nutritional yeast
- 1 tsp dijon mustard
- 2 tsp lemon juice
- 2 tbsp non-dairy milk
- 450 g asparagus
- salt & pepper, to taste
- Thaw the puff pastry and set aside. Rinse the beans under cold water and drain. Transfer the beans to a food processor and mix together with all the remaining ingredients except non-dairy milk, asparagus, salt and pepper to a relatively smooth consistency. Scrape the sides with a spatula. Gradually add the non-dairy milk until you get a smoother cream.
- Roll out the puff pastry and spread the filling on top, leave 2-3 cm/1 inch along the sides. Trim the edges of the asparagus and arrange them lengthwise on top. Sprinkle some salt and pepper over the asparagus and bake in the ocen for 25-30 min at 200°C/390F until the pie is puffed and golden brown. Garnish with fresh basil and serve.