Asparagus Pie

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I adapted this from a recipe in gourmet magazine. I love asparagus in any form, this is delicious.

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Steps

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Wash leek in a bowl of cold water , agitating water , then lift out leek and pat dry.

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Cook asparagus in a wide 4- to 5-quart pot of boiling salted water , uncovered , until just tender , about 5 minutes.

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Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking , then drain and pat dry.

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Cut off and reserve.

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Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides , then cook leek with 1 / 4 teaspoon salt , stirring , until softened , 6 to 8 minutes.

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Stir in sliced asparagus and 1 / 4 teaspoon pepper and remove from heat.

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Put oven rack in middle position and preheat oven to 375f.

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Whisk together cream , 2 eggs , tarragon , and remaining 1 / 4 teaspoon salt and 1 / 4 teaspoon pepper.

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Lightly beat remaining egg with water in a small bowl and brush pie shell all over with some egg wash.

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Spoon asparagus mixture into shell , spreading evenly , then pour cream mixture over asparagus.

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Bake until filling is just beginning to set b.

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Ingredients

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leek, asparagus, unsalted butter, salt, black pepper, heavy cream, eggs, fresh tarragon, water, unbaked pie shell