Purple Asparagus pie

1. Turn on the oven to warm up to 200 degrees Celsius, and at this time we are cooking.

2. Roll out the dough into a square layer of about 25 cm on one side. It is not necessary to measure exactly - approximately. We put the layer on a baking sheet covered with parchment and put it in the refrigerator for now.

3. In the bowl of a blender (or food processor) we put the ingredients for Pesto: any cream cheese, fresh basil leaves, peeled garlic cloves, chives directly with flower heads. Squeeze the juice from the lemon, pour in olive oil. Grind everything together to a puree state. After we taste it, add salt and ground black pepper of fresh grinding. Stir again - the pesto is ready.

4. We cut off the hard parts of the asparagus, wash it, wipe it with a paper towel.

5. We remove the dough from the refrigerator, put a layer of Pesto sauce on it, not reaching the edge of about 1.5 cm. Then we spread a layer of asparagus on the Pesto - you don't need to cut it, use it entirely, put it tightly together. If the asparagus is very thick, you can cut it lengthwise into two parts. You don't need to cut fresh and thin - the pie will turn out more beautiful.

6. We break an egg into a bowl, beat it with a fork and lubricate the edges of the dough. Sprinkle the pie on top with salt and ground black pepper. Ideally, if the pepper is freshly ground. In this case, it will turn out very fragrant. Now sprinkle the cake a little with olive oil on top.

7. Put the pie in the oven for 15-18 minutes. After removing the mold, let the pie stand for 10 minutes, then decorate it with lemon zest, chopped basil leaves and chives.

8. We serve the finished pie to the table warm. Although purple asparagus loses its beautiful color during cooking, the pie will still look very beautiful and unusual.

Bon appetit!