For this recipe you will need :

• 1 pastry
• 1 bunch of green asparagus
• 1 onion
• 1 tablespoon oil
• 1 Chabichou du Poitou AOP 150g Atelier de la Sèvre
• 3 eggs
• 30 cl fresh cream
• Pepper
• Salt

Preparation : (20 minutes)

1. Spread the shortcrust pastry in the pie pan and prick the pastry with a fork.
2. Pell the asâragus then boil them in boiling water until they are cooked (cut the asparagus in half with a knife, the asparagus will cut itself if it is cooked). Drain them.
3. Cut the onion and brown it in a pan with a little oil.
4. Put the asparagus, the onions on the bottom of the pie.
5. In a bowl, beat the eggs and add the cream. Pour the mixture into the mold.
6. Cut the Chabichou into slices and arrange them on the pie.
7. Cover with this preparation and season generously with salt and pepper.
8. Bake for about 30 minutes in the oven preheated to 180°C.

Bon appetit !