Asparagus Pie

Name: Asparagus Pie
Prep time: 40 min
Cook time: 65 min
Total time: 105 min
Yield: 8
Ingredients: Rigatoni 3 ½ cups; Asparagus 1.5 lbs; Shallot 2 tbsp; Sausage 1.1 lbs; White wine None 2.8 oz; Vegetable broth ¾ cup; Fine salt to taste; Black pepper to taste; Rosemary to taste; Extra virgin olive oil 2 ¼ tbsp; Whole milk 2.1 cups; Type 00 flour &frac13; cup; Butter 2 oz; Fine salt to taste; Black pepper to taste; Nutmeg to taste; Mozzarella cheese 10.5 oz; Grana Padano PDO cheese to grate 4.6 oz

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816

Calories per serving

Energy Kcal 816
Carbohydrates g 63.2
of which sugars g 8.3
Protein g 33.4
Fats g 47
of which saturated fat g 20.98
Fiber g 3.5
Cholesterol mg 87
Sodium mg 901

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 5 min
Serving: 8
Cost: Average

PRESENTATION

Asparagus pie from Central Italy is the kind of comfort food that just makes you think of big family tables and spring afternoons. I mean, this isn’t your average quiche or tart; it is actually a traditional baked pasta—‘pasticcio di asparagi’—where fresh, tender asparagus stars alongside juicy sausage in a creamy, rich béchamel sauce. Really, it’s so so good. And the classic Italian touch? Rigatoni pasta. It grabs all the gooey sauce and soaks up those deep, savory flavors. Mozzarella melts through each layer, making it extra stretchy and satisfying—just like the oven-baked pasta dishes Italian grandmas are famous for.

Unlike a typical asparagus quiche or asparagus tart, this dish leans into that homemade vibe. You know, giving you something special and celebratory but still super familiar. Regional twists—like using lasagne sheets instead of rigatoni—show up in homes across Central Italy, but honestly, the spirit is always about making the most of spring’s best ingredients while keeping things hearty and welcoming. Really really good stuff.

When asparagus is in season, folks all over Umbria, Tuscany and Lazio break out recipes like this to really enjoy those fresh, crisp green stalks. And the flavor? A little earthy and sweet. Pretty much plays perfectly with the rich sausage and milky mozzarella. The whole thing gets baked until the top is golden and bubbling, turning the kitchen into a place that smells like Sunday lunch at Nonna’s. For real.

Compared to a spring vegetable pie or a asparagus pie, the Italian pasticcio is all about layers—pasta, sauce, cheese. Coming together in a way that feels both rustic and a bit festive. Sometimes, people swap in a different cheese or add a pinch of nutmeg to the béchamel. But really, that homemade spirit and the joy of seasonal cooking stay front and center. Honestly, for anyone who wants a taste of Italian comfort, this dish is a reminder that simple ingredients, a little patience, and good company make the best kind of food memories. Every bite gives you that moist, melty texture and a hit of spring flavor that’s just tough to beat.

INGREDIENTS

816

Calories per serving

Rigatoni 3 ½ cups (500 g)

Asparagus 1.5 lbs (700 g)

Shallot 2 tbsp (30 g)

Sausage 1.1 lbs (500 g)

White wine 2.8 oz (80 g) - None

Vegetable broth ¾ cup (200 g)

Fine salt to taste

Black pepper to taste

Rosemary to taste

Extra virgin olive oil 2 ¼ tbsp (30 g)

for the béchamel sauce: Whole milk 2.1 cups (500 g); Type 00 flour ⅓ cup (50 g); Butter 2 oz (50 g); Fine salt to taste; Black pepper to taste; Nutmeg to taste

for seasoning: Mozzarella cheese 10.5 oz (300 g); Grana Padano PDO cheese 4.6 oz (130 g) - to grate

Preparation

How to prepare Asparagus Pie

To prepare the asparagus pie, start by preparing the Vegetable broth. Then clean the asparagus with a peeler to remove the fibrous part of the stem 1. Cut off the white part at the base and slice the asparagus into rounds 2, being careful to keep the asparagus tips whole. Clean and finely chop the shallot 3.

With a knife, cut the casing of the sausage lengthwise 4 to remove it easily 5 and finely chop the meat 6.

Then, in a pan, heat the olive oil and add the shallot 7, let it soften for 5 minutes, then add the sausage 8 and brown it for 4-5 minutes, then deglaze with the white wine 9. Let the wine evaporate,

season with chopped rosemary 10 and add the sliced asparagus with the tips left whole 11; cover with vegetable broth 12, continue cooking the ragù over moderate heat for 20 minutes, stirring occasionally with a wooden spoon.

Meanwhile, prepare the béchamel sauce: pour the milk into a saucepan 13 and heat it, letting it just come to a boil, then flavor it with grated nutmeg 14. In another pot, melt the butter over low heat 15,

then turn off the heat and add the sifted flour little by little 16, stirring with a whisk to prevent lumps. Then put it back on low heat and stir until it becomes golden. At this point, gradually add the hot milk 17, stirring vigorously with the whisk. Cook for 5-6 minutes over low heat until the sauce thickens, continuing to stir 18; finally, salt and pepper to taste and turn off the heat.

Place a pot with plenty of water on the stove to salt when it boils. Meanwhile, cut the mozzarella into cubes 19, let it drain well by placing it in a colander with a bowl underneath to collect the whey 20. Meanwhile, the asparagus and sausage sauce will be cooked 21; pour it into a bowl and set aside.

Boil the rigatoni 22, being careful to leave them al dente. Once ready, drain them with a slotted spoon directly into the bowl where you set aside the asparagus and sausage sauce 23, add a third of the béchamel sauce 24

and 70 g (2.5 oz) of grated Grana Padano 25 and mix. Take a rather large baking dish that can hold the pasta, pour a layer of béchamel sauce on the bottom 26, then add half of the pasta 27,

cover with half of the mozzarella pieces 28 and a tablespoon of grated Grana Padano, pour the remaining half of the pasta and cover with the remaining mozzarella and grated cheese 29, distributing them over the entire surface. Bake the asparagus pie in a static oven at 180°F for 30 minutes. Once cooked, remove the asparagus pie from the oven, let it cool slightly, and then bring it to the table 30!