zoom Asparagus, tarragon and egg pie

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Asparagus, tarragon and egg pie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Asparagus, tarragon and egg pie

    Serves: 6


    300g ready-made shortcrust pastry
    12 quails' eggs
    450g bunch asparagus
    1 tsp olive oil
    25g butter
    25g plain flour
    250ml milk, plus a little for glazing
    20g pack fresh tarragon, leaves finely chopped


    1. Remove the pastry from the fridge 30 minutes before starting. Add the eggs to a pan of gently boiling water, boil for 1 minute, then leave in the hot water for 30 seconds. Run the eggs under cold water, crack the shells then peel. Set to one side.

    2. Preheat the oven to 200°C, gas mark 6. Snap the ends off the asparagus and cut the spears into 2.5cm pieces. Place on a baking sheet, season and drizzle with the oil. Roast in the oven for 10 minutes while it is preheating, then leave until required.

    3. Melt the butter in a pan and stir in the flour. Cook over a low heat until it bubbles. Gradually stir in half the milk off the heat, beating well after each addition, then stir in the remaining milk. Bring to the boil, stirring, and cook for 1 minute more. Add the tarragon and season. Gently fold in the asparagus and the eggs. Pour into a 23cm pie dish.

    4. Roll out the pastry and cut a 23cm circle. Dampen the edges of the pie dish and place strips of the leftover pastry around the edge. Brush with water then top with the pastry circle and crimp the edges with your fingers to seal. Trim the crusts with a sharp knife, then pinch them together pressing the first finger of your right hand between the thumb and first finger of your left.

    5. Make a slit in the top and brush with a little milk. Roll out any trimmings and use to decorate. Bake for 25-30 minutes. Serve hot or cold.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    Save time using prepared cooked and peeled quails' eggs from the chiller section and a 200g tub Waitrose White Wine and Tarragon Sauce.


    Average user rating

    5 stars