Ingredients
1 pack Familie Wein smoked ham cubes (200 g)
For the pastry:
250 g flour
120 g butter
1 tsp (5 g) salt
1 egg
2 tbsp (30 ml) milk
For the filling:
500 g green asparagus
Salt
a pinch of sugar
1 tbsp (15 g) butter
1 bunch spring onions
250 g sour cream
5 eggs
2 tbsp (30 g) cornflour
2 tbsp (30 g) mixed, chopped spring herbs (French parsley, garlic chives, wild garlic, etc.)
Freshly ground pepper
Lard to grease the pie dish
Preparation
For the pastry, knead all the ingredients well and place in the fridge for about 30 minutes. Preheat the (electric) oven to 180°C. Wash the asparagus, peel the lower third and cut into pieces about 3 cm in length. Bring about a litre of water to the boil with the salt, sugar and butter, add the asparagus and cook for around five minutes until al dente. Next, clean and wash the spring onions before slicing them into rings. Mix the sour cream with the eggs and cornflour, add the herbs and ham cubes, then season with salt and pepper. Lay out the pastry onto a greased pie dish (or a 28 cm springform tin) and lift up the edge a little. Spoon out the asparagus and spring onions over the pastry, pour over the mixture, then bake for about 35–40 minutes until golden brown (electric and gas oven: 180°C or gas mark 3, fan oven: 160°C).
Preparation time
30 minutes (approximately), cooling time about 30 minutes, baking time 35–40 minutes