Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 90 minutes
Recommended Beverage: Cabernet Sauvignon
1/4 cup olive oil extra virgin
3 tbs organic butter
1/4 cup sliced leeks white part only
1 tbs thyme minced
1/4 cup white wine dry
1 bunch asparagus tips only
1 lb mushrooms assorted wild or domestic
2 large eggs
1 cup Gruyere cheese grated
3/4 cup Parmesan cheese grated
2 cups ricotta cheese whole milk
salt & pepper to taste
1-In a large saute pan over medium high heat cook the garlic and leeks until they begin to soften about 5 minutes.
2-Now add the mushrooms and continue to cook for another 7-8 minutes or until they begin to wilt. Now add the asparagus and cook for a few more minutes and deglaze with white wine. Add the thyme and season to taste.
3-In a large bowl combine the ricotta, egg, 1/2 cup Parmesan, 1 tablespoon Gruyere and salt and pepper. Mix well.
4-In the pre-baked pie shell spread the ricotta cheese mixture on the bottom and top with the some of the remaining Gruyere and Parmesan cheese.
5-Top the cheese with the asparagus and mushroom mixture and top with the remaining cheese.
6-Bake for 25 minutes in a preheated 350-degree oven
Chef’s Notes: If you have any leftover filling, just toss some cooked whole wheat pasta with it, use as lasagna filling, or top some crisp bread and you’ve got a nice appetizer.