Be the first to Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 3 eggs, separated
- 1/2 cup sugar
- 1/4 cup fresh lime juice
- 2 teaspoon grated lime peel
- 1/2 teaspoon salt
- 2 cups smooth asparagus puree (see note below)
- 1/2 cup sugar
Preparation:
Combine egg yolks, 1/2 cup sugar, lime juice, lime peel, and salt in the top of a double boiler and beat until well blended. Place over simmering water. Stir constantly; cook until thickened and coats a spoon. Remove from the heat and fold in asparagus puree.
Beat egg whites until stiff, adding 1/2 cup sugar while beating. Fold egg whites into filling.
Fill cooled crust with filling and bake in preheated 325 degrees F oven for 30 minutes. Let pie cool on a rack.
Note: Asparagus puree can be made by boiling asparagus, draining well, then processing in blender to puree.
Yield: 8 servings
Recipe Source: Asparagus: All Ways...Always by Stockton Asparagus Festival Cookbook (Celestial Arts)
Reprinted with permission.
Beat egg whites until stiff, adding 1/2 cup sugar while beating. Fold egg whites into filling.
Fill cooled crust with filling and bake in preheated 325 degrees F oven for 30 minutes. Let pie cool on a rack.
Note: Asparagus puree can be made by boiling asparagus, draining well, then processing in blender to puree.
Yield: 8 servings
Recipe Source: Asparagus: All Ways...Always by Stockton Asparagus Festival Cookbook (Celestial Arts)
Reprinted with permission.
