Meet the C Nos Oignons team , one of our catering partners, we have chosen to offer you a delicious asparagus pie recipe to pair with a good Oé rosé of your choice. C Nos Oignons is the caterer that offers you gourmet and responsible cuisine delivered to your workplace (mainly in Nanterre, Rueil-Malmaison, La Défense and Paris). Asparagus pie, do you like it? Let's go !
Ingredients for an asparagus pie for 6 people
To make your shortcrust pastry, you need:
- 125g T65 flour
- 125g buckwheat flour which will bring a nutty flavor to your dough
- 10 cl hot water
- 70g semi-salted butter
For the filling of your asparagus pie, you will need:
- 1 bunch of green asparagus
- 2 eggs
- 10 cl of milk
- 20 cl semi-skimmed cream
- 30g parmesan (or 80g grated gruyère)
- Salt, ground pepper and Espelette pepper
- Dried aromatic herbs like thyme and/or rosemary
The stages of the asparagus pie recipe
- Preheat your oven to 180°C .
- Mix the 2 flours in a bowl, incorporate the pieces of soft butter then add the water. Knead then lower the dough using a rolling pin on a sheet of parchment paper. Place it on a mold.
- Bake blind for 10 minutes.
- Peel the asparagus (from the base to the top, stop before the tip), cut 1 cm from the base. Wash the asparagus under water then immerse the asparagus in salted boiling water for 7-8 min (steam cooking also works). Check the cooking by planting a knife in the base, it should cross the asparagus easily. Take the asparagus out and drain in a colander.
- Mix the milk and cream in a bowl, then add the eggs. Salt, pepper, add a pinch of Espelette pepper and some aromatic herbs.
- Pour the filling into the bottom of the pie, then arrange the cooked asparagus harmoniously. Bake the tart for 25-30 min at 180°C.
The Oé touch: if you like peas, they are in season! Don't hesitate to add some to the preparation, it's delicious ;)
The tart can be eaten warm or at room temperature with a good rosé Oé!
Discover all the Oé wines to pair with your summer dishes
Do you like to cook? We offer other recipes on our blog:
- Cream of asparagus
- Caramelized red onion crumble
- Tex Mex style buckwheat chili
- Chocolate fondant
Meet Sandrine and Claire, the founders of C Nos Oignons, committed caterer!
To get to know them, we invite you to discover them thanks to our famous traditional questions and answers;)
Can you tell me about C Nos Onions?
“Founded just 1 year ago, C nos Oignons is a Social and Solidarity Economy (ESS) company , which promotes sustainable food through 2 activities:
- the cooking and delivery of 100% vegetarian and zero waste meals for team meetings and events.
- leading educational and fun workshops to become ambassadors of fun and sustainable food.
At the origin of C our onions , 2 founders: Sandrine sportswoman, flexitarian since always and vegetarian for more than 5 years, for whom food pleasure is central. Claire, greedy by nature, and who has developed an environmental sensitivity since her childhood. C our onions is labeled 3 Ecotable macaroons , and is part of a community of committed restaurateurs.”
What is your commitment to the planet?
“Environmental commitment is at the heart of our business plan. Starting from the fact that food represents more than 25% of greenhouse gas emissions, we wanted to offer a less carbon-intensive alternative. This is why we have chosen to offer only vegetarian dishes to allow you to discover, while having fun, a less meaty and therefore more sustainable diet.
We didn't stop there, of course, because every decision we make includes the criterion of our impact on the environment. This is why our gourmet cuisine is concocted from seasonal products, from an agriculture that respects the environment, primarily local and organic. We have also decided to promote reuse and to use returnable packaging such as our glass jars, our cotton bags which are systematically recovered, washed and reused. Finally, we deliver our meals in Paris and in the Hauts de Seine in soft mobility.”
What is your favorite recipe?
Sandrine : “A delicious vegetarian couscous flavored with spices.”
Claire : “Definitely buckwheat! In a salad with fennel, in blinis with hummus or in a gratin with Swiss chard and mushrooms.”
Which Oé wine do you prefer?
Sandrine : “A fruity and not very powerful wine, and if it can go well with my couscous, it's even better (laughs)”
Claire : “A fruity and very powerful red wine, tannic with character.”
Do you have an anecdote to tell us about yourself?
“Our first delivery by bike, about ten people (about 15kg so far, everything is fine) but when it comes to chaining hours of cooking, cycling kilometers under 35°, things get tough…
In short, folk arrival helmet on the head, mask, the face marked by the heat. After looking me up and down, the client said, “Really, you are brave. We are looking for cyclists on Sundays for outings, how about you?
