Back on April 25, I was way overeager and picked out two recipes featuring asparagus. Our late Spring, which as grown into a very slow starting summer, did not provide me with the necessary vegetable. Conscience be damned I went to Whole Foods and spent a small fortune on an excessively large bundle from California for this Savory Asparagus Pie. The other recipe would wait.
The week sped by, kind of like the past 2 months, and I finally got around to making the pie at 9 pm on the Wednesday the 29th. I can't even begin to explain why complicated cooking projects appeal to me late at night. I was tired and yet again there I was there I was moving forward and making my first pie crust.
While I wasn't happy with the aesthetics of my attempt the pie tasted pretty awesome, impressed my difficult to impress co-worker Lauren, and made a great, really rich breakfast reminiscent of a quiche. Next time I make this recipe I might cut back on the asparagus, I didn't measure it out but I suspect I overdid it, and attempt to convert the pie to a quiche with more of an egg base. Eggs are less expensive than crème fraîche and I like them.