Yield: 6 To 8
|3||Tabls each Butter; and Margarin - cold|
|¼ cup||Grated sharp cheese|
|2||Tabls Cold water; (up to 3)|
|1 teaspoon||Vinegar - Mix together with the water.|
|⅔ cup||Heavy cream|
|1 can||(12 oz) Asparaguse spears; Drain.|
|¾ cup||Grated Cheese|
|Salt and freshly ground pepper|
BASIC PIE DOUGH
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@...> on Jan 11, 98