Yield: 6 To 8
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| 3 | Tabls each Butter; and Margarin - cold |
| 1 pinch | Salt |
| ¼ cup | Grated sharp cheese |
| 2 | Tabls Cold water; (up to 3) |
| 1 teaspoon | Vinegar - Mix together with the water. |
| 2 | Egg |
| ⅔ cup | Heavy cream |
| 4 | Tabls Milk |
| 1 can | (12 oz) Asparaguse spears; Drain. |
| ¾ cup | Grated Cheese |
| Salt and freshly ground pepper |
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@...> on Jan 11, 98