Pie Asparagus, Pear and Brie with Honey

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  • Pastry: 1 plate
  • Asparagus: 300 g
  • Pear: 1
  • Brie cheese (about 3 mm thick): 4 slices
  • Eggs: 2
  • Cream: 200 ml
  • Flower of salt: taste.
  • Black pepper: taste.
  • Honey to taste


Pre-heat the oven to 200 c.

In a pyrex dish previously greased, put the plate of puff pastry and prick it with a fork (to help in cooking).

Heat a large pot with water and boil. When you are in boiling throw you the asparagus previously arranged (should withdraw the tough and fibrous the bottom of the stem), a hand full of fine salt and boil for 3 minutes. Remove and rinse with cold water to stop the cooking.

In a bowl, beat the eggs with the cream and a pinch of sea salt. Throw on top of the pastry. Place the asparagus.

Leave the pear into thin slices. Arrange the slices on top of the asparagus.

Arrange the slices of brie cheese, sprinkle with black pepper, and bake for approximately 20 minutes, or until blush.

Break up into slices and sprinkle with a drizzle of honey to serve.

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