- 10 1/2 ounces [300 g] fresh asparagus
- 8 ounces [250 mL] heavy cream [35% m.s.g.]
- 2 eggs
- 6 dill sprigs, chopped with scissors
- 2 pinches grated nutmeg
- Salt and pepper
- 10 1/2 ounces [300 g] smoked salmon
- Short-crust pastry dough for 1 pastry shell
- Butter
- Dry peas
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- Preheat oven to 350°F [180°C].
- Rinse and cut asparagus.
- Reserve tips; thinly slice remaining asparagus.
- Bring cream to a boil; add asparagus tips.
- Simmer for 5 minutes.
- Drain asparagus, reserving cream.
- Add thinly sliced asparagus to cream; boil for approximately 12 minutes.
- Beat eggs; pour in cream/asparagus mixture, chopped dill sprigs and grated nutmeg.
- Lightly salt and pepper.
- Cut smoked salmon into strips.
- Roll pastry dough.
- Butter a pie plate; line with pastry shell.
- Prick bottom with a fork; cover bottom with wax paper and fill pie with dry peas.
- Bake into preheated oven for 15 minutes.
- Throw away dry peas and wax paper; pour egg/asparagus mixture into pie shell.
- Garnish with smoked salmon strips and reserved drained asparagus tips.
- Bake for 15 minutes.
- Serve, lukewarm or cold.
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