Fresh Asparagus Pie

Ingredients

• 1 pound asparagus fresh chopped
• 0.3 cup butter 
• 0.3 teaspoon cayenne pepper 
• 0.3 cup flour all-purpose
• 0.3 cup gorgonzola cheese crumbled to taste
• 0.5 cup greek yogurt 
• 0.5 teaspoon ground pepper black
• 0.3 cup milk 
• 1 tablespoon parmesan cheese grated to taste
• 0.5 teaspoon salt 
• 0.5 teaspoon shallots dried minced
• 0.5 cup vegetable broth 
• 0.5 cup vegetable oil 
• 1 teaspoon sugar white
• 1.5 cups flour whole wheat

Equipment

• oven
• whisk
• pot
• blender

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Combine asparagus, vegetable broth, and shallots in a pot; bring to a boil. Cook until asparagus is tender, 5 to 10 minutes.
4. 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.
5. Melt butter in the same pot over medium heat; slowly whisk flour into the melted butter until paste-like consistency.
6. Mix 1/2 teaspoon salt, black pepper, and cayenne pepper into the flour paste; slowly whisk in yogurt.
7. Add asparagus mixture to yogurt mixture; fold in 1/2 cup Parmesan cheese and Gorgonzola cheese until smooth.
8. Pour mixture into pie crust; top with 1 tablespoon Parmesan cheese.
9. Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.