White Asparagus Pie with Warm Smoked Salmon
White Asparagus Pie with Warm Smoked Salmon, a twist on a classic. I love cooking white asparagus the classic way—boiled baby potatoes, parsley, ham, and plenty of melted butter. But sometimes, a little twist on tradition is just what you need!
The base is golden, flaky puff pastry, baked until perfectly crisp. Instead of a traditional hollandaise, I use a creamy crème fraîche sauce infused with fresh dill and parsley, which adds a bright, herby freshness. And then there’s the filling—the real star of the show. Tender white asparagus, lightly blanched for just five minutes to keep its delicate bite, combined with soft-boiled eggs and warm smoked salmon for a rich, velvety contrast.
The magic happens in the oven, where everything bakes together for about 20-25 minutes, allowing the flavours to meld while keeping the asparagus perfectly tender. The salmon is added only in the last five minutes so it stays moist and flavoruful without overcooking. The result? A beautifully balanced dish that’s light yet indulgent, buttery yet fresh, and packed with all the best flavours of spring.
Serve this White Asparagus Pie with Warm Smoked Salmon warm with a simple side salad for a relaxed brunch, an easy yet elegant lunch, or even a light dinner. However you enjoy it, one thing’s for sure—this is a must-make for asparagus season!
Welcome, spring! 🌿✨ Oh and also great for your Easter Brunch menu!
Recipe inspired by Uit Paulines Keuken. Looking for more spring time classics then try one of these:
Swiss Chard & Asparagus Risotto with Poached Egg
Pea, Leek & Mint Soup with Egg and Ham
White Asparagus Pie with Warm Smoked Salmon
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 large roll puff pastry (see notes)
- 800 g white asparagus (or green)
- 200 g crème fraîche
- Bunch of parsley, finely chopped
- Bunch of dill, roughly chopped
- 4 eggs
- 200 g warm smoked salmon (see notes)
- Pepper & Salt
Instructions
Preheat the oven to 200°C and remove the puff pastry from the fridge so it can come to room temperature..
Peel the asparagus and chop off ±3 cm of the stem. (Tip: save the peels and stem to make asparagus soup!).
Boil them in slated water for 5 minutes, then drain them and blot dry with a paper towel.
Chop the parsley and the dill and mix this with the crème fraîche, taste and season with pepper and salt.
Roll out the puff pastry and lay it out on a lined baking tray.
With the back of a knife partially and carefully cut a rim, ± 1 cm from the edge, without cutting all the way through. This will make the rim puff up making a nice frame for your pie.
Prick a few holes in the base of the pastry with a fork, this will prevent the middle from puffing up.
Spread out the crème fraîche over the pastry, making sure to leave the rim free. Leave ± 2 tbsp aside to serve after cooking.
Lay the asparagus on top and bake in the oven for ± 20-25 minutes until the puff pastry is golden brown.
In the meantime boil the eggs for 7 minutes. Peel and halve them.
5 minutes before the pie is done, remove from the oven and flake the salmon over the top. Return to the oven and bake for another 5 minutes (see notes).
Remove from the oven, divide the eggs over the top, a few dollops of the crème fraîche sauce and some fresh sprigs of dill.
Serve while hot.
Notes
- If you can't find the large roll of puff pastry, then you can use the smaller squares from the freezer. Defrost 8 of the sheets and stick them together using a brush of water along the edges.
- I like to use warm smoked salmon for this, I love the flakey and oily texture and taste. But you can also use regular smoked salmon, if you do, then you don't need to bake it in the oven, just add it to the top when ready to serve.
