Home » Savory pie with asparagus and béchamel sauce

Savory pie with asparagus and béchamel sauce

creamy, fast and tasty

by Ada Parisi
5 min read
Torta salata asparagi e besciamella

The savory pie with asparagus and béchamel sauce is one of my seasonal obsessions: vegetarian recipe, simple and delicious with one of my favorite seasonal vegetables. creamy, tasty and fast execution, The savory pie with asparagus and béchamel sauce is another wild recipe, A real spring dinner saver. Quick and easy, as you see in VIDEO RECIPE on my YouTube channel. You can use ready-made puff pastry or homemade puff pastry: I know it's pretty complicated to do, but I assure you that the taste is amazing and will conquer you. Among other things, You can also freeze homemade puff pastry and use it when you need it.

Tips for a perfect asparagus pie

Also with regard to asparagus you have a wide choice: green asparagus, white asparagus Cimadolmo, Albenga violets and of course also wild asparagus. Indeed, if you are lucky enough to collect them, try my QUICHE WITH WILD ASPARAGUS AND SAFFRON, you will not regret. To make the savory pie tastier, I brown the diced stems in a pan and add them to the béchamel sauce, while I arrange the raw tips on the surface. The cooking time of the rustic cake is more than enough to cook the tips of the asparagus that will remain pleasantly crunchy. As always, I remind you of Don't throw away waste: You can use them to prepare a vegetable broth and use it for the ASPARAGUS RISOTTO.

I suggest you enjoy this savory pie as soon as it is turned out but after 10-15 minutes , so that the béchamel sauce has time to firm up a little. And it is also excellent cold. If you love recipes with asparagus try the creamy ASPARAGUS AND ALMOND PESTO, perfect for seasoning pasta and take a look at all my RECIPES WITH ASPARAGUS NOT TO BE MISSED: appetizers, first and second courses of the season and all my QUICHES OF RECIPES. And now I wish you good day!

Torta salata asparagi e besciamella


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


a roll of puff pastry ready or homemade

a bunch of green asparagus, white or wild

750 ml whole milk

50 grams of butter

70 grams of double zero flour

Salt, pepper and nutmeg

50 grams of Parmesan

50 grams of Pecorino Romano PDO

extra virgin olive oil

a piece of onion or shallots

200 grams of soft Brie cheese, Camembert, Taleggio etc



Savory pie asparagus and béchamel sauce
The preparation of the asparagus pie is very fast if you use the puff pastry ready. You just have to make the béchamel sauce and brown the asparagus, as you see in VIDEO RECIPE.

For the béchamel sauce: Heat milk without bringing it to a boil; melt the butter in a large saucepan, Add the flour stirring quickly with a spoon or whisk and cook the mixture (Red) on low heat for a few minutes. Add the hot milk slowly and several times, stirring continuously until the batter is dissolved in the milk. Add salt, pepper and nutmeg and continue cooking, stirring constantly, until the béchamel sauce is thick. When cooked, Add pecorino cheese and parmesan cheese, leaving aside a small amount. Allow to cool.

While the béchamel sauce cools we prepare the asparagus: remove the hardest part of the stem, peel the remaining part, except for the tips. Cut the stems into slices and set aside the tips. Brown in stems in a pan with extra virgin olive oil and a little onion or shallot finely sliced. Season with salt and cook for 7-10 minutes, until they are tender.

Cut the cheese into small pieces. Spread the parchment paper in the baking tray (You can choose one with high edges for a creamier savory pie or one with low edges if you prefer less cream) and prick it on the bottom. Mix the stems of browned asparagus with béchamel sauce and pour half of the béchamel sauce into the pan. Add the diced cheese and cover with the rest of the béchamel sauce. Grease the tips of the asparagus with a little oil and place them on the cake, as you see in VIDEO RECIPE and sprinkle with the remaining grated cheese. Bake in a preheated oven at 200 degrees for 10 minutes and then decrease to 180 degrees for another 15 minutes. Churning out, Allow to cool for 10 minutes and serve immediately. Bon appétit!

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