eat stuff

lime what? asparagus lime pie

June 7, 2012

Yep, you read the title right. I made asparagus lime pie. Don’t ask me why.

Ok, go ahead and ask.

I did it because:
1) I had the ingredients…which maybe isn’t the best reason for putting them together.  I also have granola bars and mustard, but I don’t think I’ll be mixing those two together any time soon.
2) the recipe just sounded unique, and there was no picture so I was dying to see what the heck an asparagus lime pie looked like.
3) who knows, maybe it would be good?

The ingredients are fairly simple:

The asparagus needs to be pureed. To do that, just boil it until its soft, (not too soft, but not tender crisp) and then blend it until you get a very disgusting pile of goop in the blender:

Separate the eggs, and mix half the sugar, egg yolks, lime juice, salt, and lime zest and heat in a double boiler.

Oh no, don’t have a double boiler??

Me either. But you can make a hacked version of one. Here’s what you do:

Put a some water in the bottom sauce pan and heat up the ingredients in the bowl above. Make sure the water doesn’t touch the bottom of the bowl. And make sure you use a bowl that can get hot! Stick to stainless or glass.

Constantly stir the mixture while it heats up, thickens and “coats a spoon”

Mix this with your tasty asparagus puree.

Beat the egg whites with the rest of the sugar until stiff and put that into the mixture.

Pour everything into the pie crust and bake at 325 degrees F for forever.
(The recipe said 30 minutes…I had it in there at least 50. The pie actually seemed immune to the heat. It could have been in there for 3 days and still been OK.)

50 minutes later, here’s what I had:

Once it cools it gets less “poofy.”

So…how was it??

meh, it was ok. Not terrible, but I’ll never make it again. But at least it has been immortalized on the blog! Now I’ll never forget about that one asparagus pie I made. Here’s the full recipe for any brave souls out there:

Asparagus Lime Pie // source recipe

  • 3 eggs, seperated
  • 1 C Sugar, divided
  • 1/4 C fresh lime juice
  • 2 tsp lime zest
  • 1/2 tsp salt
  • 2 cups smooth asparagus puree

Combine egg yolks, 1/2 C sugar, lime juice, zest, and salt in the top of a double boiler (or hacked version) and beat until well blended. Place over simmering water. Stir constantly until mixture thickens and coats a spoon.

Remove from heat and fold in asparagus puree.

Beat egg whites until stiff, add 1/2 C sugar while beating. Fold egg white mixture into filling.

Pour filling into prepared pie crust and bake at 325 degress F for 50 minutes.

Garnish with lime slices. Store in refrigerator.

That’s all for my lime series for now! Hope you enjoyed it!

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  • Reply cravesadventure June 7, 2012 at 12:48 pm

    Huh?!? My other half would think I made something that went moldy – ha! To me the green color is not off putting because I have made dishes with spinach or other greens that have given dishes a green hue. Might have to give this a whirl – thanks for sharing. Have a Great Day!

    • Reply steph June 7, 2012 at 1:16 pm

      haha, this was definitely Brandon’s least favorite of the 3 recipes. If you try it, hope you like it!! Thanks for the comment!

  • Reply Kelly June 7, 2012 at 1:39 pm

    I love asparagus, but I don’t think I would try this one!

    • Reply steph June 8, 2012 at 9:05 am

      I love asparagus, too, and I thought just maybe it could be good….

      too good to be true I guess!

  • Reply vezinak June 7, 2012 at 7:23 pm

    This is very interesting – Lime and Asparagus?! I may have to try this just to see how it tastes. I’m intrigued. haha

    • Reply steph June 7, 2012 at 10:52 pm

      haha that’s why I did it! I didn’t think it was that amazing, but who knows, maybe you’ll love it!

      • Reply vezinak June 8, 2012 at 8:05 am

        Doesn’t hurt to try it once, right? haha Was there something you may have added to improve it, or was it all in all not something you liked?

        • Reply steph June 8, 2012 at 9:06 am

          I think it was mostly the texture of it. It was a little bit grainy. Maybe if the asparagus was pureed even smoother it would be better. Also the asparagus taste was a little to prevalent. I think the lime needs to overpower it a little more to have it taste better.

          • vezinak June 8, 2012 at 9:08 pm

            Thanks for the tips! I shall try that when I attempt this interesting green pie.

  • Reply Barbara Good June 10, 2012 at 9:15 am

    Oh I’m sorry, that looks and sounds disgusting and what a waste of gorgeous limes and asparagus. I guess at least you know your not missing out on the wonders of asparagus and lime together. I will definitely NOT be trying this one, but good on you for being adventurous.

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