Yep, you read the title right. I made asparagus lime pie. Don’t ask me why.
Ok, go ahead and ask.
I did it because:
1) I had the ingredients…which maybe isn’t the best reason for putting them together. I also have granola bars and mustard, but I don’t think I’ll be mixing those two together any time soon.
2) the recipe just sounded unique, and there was no picture so I was dying to see what the heck an asparagus lime pie looked like.
3) who knows, maybe it would be good?
The ingredients are fairly simple:
The asparagus needs to be pureed. To do that, just boil it until its soft, (not too soft, but not tender crisp) and then blend it until you get a very disgusting pile of goop in the blender:
Separate the eggs, and mix half the sugar, egg yolks, lime juice, salt, and lime zest and heat in a double boiler.
Oh no, don’t have a double boiler??
Me either. But you can make a hacked version of one. Here’s what you do:
Put a some water in the bottom sauce pan and heat up the ingredients in the bowl above. Make sure the water doesn’t touch the bottom of the bowl. And make sure you use a bowl that can get hot! Stick to stainless or glass.
Constantly stir the mixture while it heats up, thickens and “coats a spoon”
Mix this with your tasty asparagus puree.
Beat the egg whites with the rest of the sugar until stiff and put that into the mixture.
Pour everything into the pie crust and bake at 325 degrees F for forever.
(The recipe said 30 minutes…I had it in there at least 50. The pie actually seemed immune to the heat. It could have been in there for 3 days and still been OK.)
50 minutes later, here’s what I had:
Once it cools it gets less “poofy.”
So…how was it??
meh, it was ok. Not terrible, but I’ll never make it again. But at least it has been immortalized on the blog! Now I’ll never forget about that one asparagus pie I made. Here’s the full recipe for any brave souls out there:
Asparagus Lime Pie // source recipe
- 3 eggs, seperated
- 1 C Sugar, divided
- 1/4 C fresh lime juice
- 2 tsp lime zest
- 1/2 tsp salt
- 2 cups smooth asparagus puree
Combine egg yolks, 1/2 C sugar, lime juice, zest, and salt in the top of a double boiler (or hacked version) and beat until well blended. Place over simmering water. Stir constantly until mixture thickens and coats a spoon.
Remove from heat and fold in asparagus puree.
Beat egg whites until stiff, add 1/2 C sugar while beating. Fold egg white mixture into filling.
Pour filling into prepared pie crust and bake at 325 degress F for 50 minutes.
Garnish with lime slices. Store in refrigerator.
That’s all for my lime series for now! Hope you enjoyed it!