Necessary amount of salt and pepper Necessary amount of olive oil
Necessary amount of ground chili pepper
Wash and cut the hard part of the asparagus stems. Blanch them in boiling water with salt. Remove them and cut the cooking in cold water. Reserve. Chop and sauté the onions with olive oil. Once cooked, add the asparagus. In a bowl, beat the eggs with the cream cheese and grated cheese. Season with salt and pepper and add the onion and asparagus (reserve some asparagus to decorate the top of the pie).
Line the pan with the pie crust and pour in the filling. On top, decorate with the reserved whole asparagus.
Cover the pan and bring to low heat for the entire cooking time, approximately 30 minutes, or until the filling is firm.
Once cooked, turn off the heat and uncover the pan, let it cool and unmold. For the accompaniment of artichokes, cut the tips and blanch them in boiling water with salt, cut the cooking in cold water and cut them in half. Sauté them in a pan with olive oil until tender, season with salt and sprinkle with ground chili pepper to taste.