Asparagus pie with ricotta and garlic herbs

When I say Easter, you probably think of a delicious family brunch. Salmon, devilled eggs and of course ... asparagus! However, this delicious savory spring pie can be eaten at every occasion. It tastes fresh and the garlic herb makes it a special experience. We used Meyer limes for a sweet-sour finishing touch!


1 refrigerated pie dough (round or rectangular)
5 green asparagus
250 g ricotta cheese
Juice of half a Meyer lemon
50 g parmesan cheese (grated)
5 leaves wild garlic (finely chopped)
Olive oil
Pepper and salt

Preheat the oven to 200ºc. Mix the ricotta with the juice of the Meyer lemon, the Parmesan cheese (save a little bit for later) and the wild garlic. Shave the asparagus into thin ribbons with a peeler. Mix with some olive oil.

Roll out the pie dough and spread the ricotta mixture, keeping a small edge on the sides. Bake the pie for 15 minutes. Remove the pie after 15 minutes, top with the shaved asparagus and sprinkle with the rest of the Parmesan cheese and bake for another 10 minutes.

Sprinkle with salt and pepper and sprinkle some extra lemon juice. Cut into wedges to serve.


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