COUNTRY ASPARAGUS PIE

Country Asparagus Pie image

Provided by Linda Knowles

Time 35m

Number Of Ingredients 13

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1 9-inch pie shell with fluted edge, baked
1 1/2 lb asparagus (4 cups), cut into 1-inch pieces
4 c water
3/4 tsp salt, divided
3 Tbsp butter or margarine
3 Tbsp flour
1 c milk
1 chicken bouillon cube, crushed
1 tsp instant, minced onion
1/8 tsp pepper
4 eggs, hard boiled
1/2 c cheddar cheese, shredded
paprika

Steps:

1. Prepare and bake pie shell.
2. In a 10-inch skillet, place asparagus, water and 1/2 teaspoon salt. Over high heat bring to a boil. Reduce heat to medium low. Cover and simmer until asparargus is fork-tender. Drain.
3. In a 3 quart saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually stir in milk until well blended.
4. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in bouillon cube, onion, pepper and 1/4 salt until bouillon is dissolved.
5. Chop 3 of the eggs. Stir asparagus and chopped eggs into mixture until well blended.
6. Pour into baked pie shell; sprinkle with cheese and paprika.
7. Bake in a 350-degree oven 5 minutes or until cheese melts. Remove from oven.
8. Cut reserved egg into 6 wedges. Arrange wedges in a petal design in center of pie.