An excellent beverage for both adults and children on July 4 or any other day! Blackberries can be substituted with blueberries.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ½ cup flour
- 1 teaspoon chopped fresh thyme
- ¾ teaspoon white sugar
- ¾ teaspoon salt, divided
- 1 pinch fresh ground black pepper
- 1 ¼ cups milk
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons butter
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
- Stir flour, thyme, sugar, 1/2 teaspoon salt, and pepper together in a large bowl. Whisk in milk, then whisk in eggs and lemon zest until batter is smooth.
- Melt butter in a heavy skillet over medium heat. Add asparagus and remaining 1/4 teaspoon salt; cook, stirring occasionally, until asparagus is dark green and coated with butter, 1 to 2 minutes.
- Transfer asparagus to the prepared pan and pour batter evenly over top.
- Bake in the preheated oven until puffed on top and browned around the edges, 40 to 45 minutes.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 282 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
A bit bland but, I like it that way. Could easily doctor it up to suit your tastes. I’ll make it again. I like the simplicity of the recipe.
I added the mushrooms as one suggestion – lemon-pepper, seasoning salt, garlic powder and parley. Served with Italian dressing over thinly sliced onions and tomato for a salad. Very good. You can use non-milk such as oat drink or almond drink unsweetened
Excellent recipe. I microwaved the asparagus in butter rather than frying. That’s the only change I made.
An excellent way to use up your plentiful asparagus in peak season. We paired with smoked sausage and topped with Colby cheese to add more depth and flavor to complete the meal. I will be trying again with a hollandaise sauce drizzle as a breakfast variation. Recipe is easy to follow!
This was so delicious!!!
It was remarkably bland as written, and I found the texture to be a bit odd. The lemon was a very nice touch though. Unfortunately I am not sure how to give it much flavor without overwhelming the lemony quality. I tried sprinkling with Parmesan, but that wasn’t enough and did overwhelm the lemon. I ate it with a side of roasted cherry tomatoes, which helped a bit. Also: don’t use extremely thin asparagus; it will definitely overcook.
Excellent recipe! I did end up adding diced onion and garlic to pan before adding asparagus. Maybe worth noting, I cooked a couple pieces of bacon and cooked the asparagus, onion and garlic in bacon grease instead of butter…and crumbled the two pieces of bacon into the batter. With or without bacon and onions, still an excellent custardy treat
Changes first! I watched an old Julia child program where she prepped about a dozen veggies. Prepped, not cooked…Asparagus, using a potato peeler-peel the bottom part that we usually cut off. (She Blanched) the asparagus in boiling salted water for 2-3 minutes. Then into an ice water bath). I didn’t do this, I followed the recipe and sautéed in butter…do give the trimming a try…excellent results
First, I’m a novice cook at best. Second, I have no issue with the flavor of this dish. The taste was pleasing. However, I ran into some issues when I made it last night. The asparagus rose to the top while the rest settled to the bottom. It was not firm like I expected on the bottom part. As for the asparagus, they were fibrous in texture. I’m not sure what I did wrong, but I’m doing this review in the hopes that others may avoid my mistakes and to hopefully get insights/pointers. Thank you!
I liked it a lot. Made it as it and we thought it was delicious
I tried my best to add texture and flavor, but maybe this pie wasn’t the best idea for my best taste buds.
Wonderful!! Great recipe. Will definitely make again!
Followed the recipe. The cook time was perfect. The texture was good but it seemed a bit bland to me. I will certainly make use of this recipe in the future and make a few adjustments to my liking. Thanks!
Definitely easy to make. I omitted the sugar. The lemon zest was a little too much for me.
Made according to directions, but added garlic powder and feta cheese. Definitely make again Might add sliced tomatoes last 15 minutes and parmesan cheese
I made this and found it to be an easy dish to make. However, I would omit the lemon zest next time. I baked it for 40 minutes and it was fine. Good side dish for Easter.
I only added some mushrooms, shallot and a little red bell pepper, but the dish is WAY TOO LEMONY!! Should have only used 1/2 or less lemon zest. It’s still edible, but wow, too much zest!
Really delicious & easy to make. Next time I might add onion and/or mushrooms.
very good. and wonderfully simple to make
I didn’t have thyme, so just used the salt and pepper called for. Next time, I will as it needed extra flavor. It was very good except when I took out of oven, it ‘leaked’ egg mixture, as if it weren’t cooked enough.
Followed the recipe some what except added another egg. I added chopped fresh mushrooms, garlic which I sauté with the aspersions