| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 6 | To 8 | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 3 | Tabls each Butter; and Margarin – cold | |
| 1 | pn | Salt |
| 1/4 | c | Grated sharp cheese |
| 2 | Tabls Cold water; (up to 3) | |
| 1 | ts | Vinegar – Mix together with the water. |
| 2 | Egg | |
| 2/3 | c | Heavy cream |
| 4 | Tabls Milk | |
| 1 | cn | (12 oz) Asparaguse spears; Drain. |
| 3/4 | c | Grated Cheese |
| Salt and freshly ground pepper |
INSTRUCTIONS
BASIC PIE DOUGH ASPARAGUSE FILLING Source: From my mother with love & more, Family recipe. Dough: In a food processor mix the first 4 ingredients. Work till it resemble fine crumbs. Slowly pour the water- vinegar into the flour (while the food processor still works),till you get a ball, Do not over mix. Roll out the dough and line 9 inch pie pan. Prick with a fork and keep in refrigerator for 15 minutes. Asparaguse Filling: On the dough sprinkle 2 Tabls of grated cheese, Arrange on top the asparagus. In a bowl, beat lightly the eggs. Add the rest of ingredients , mix till all blended, Add some salt and ground pepper. Pour over asparagus and bake in pre heated 350 F hot oven for 25 - 30 minutes or until golden. Serve hot or cold with all sort of salads. Posted to JEWISH-FOOD digest Volume 98 #021 by Zvi&Rina perry <pzvi@netvision.net.il> on Jan 11, 98
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