Pie with Green Asparagus and Ricotta

INSTRUCTIONS

• 1
  Preheat the oven to 220 degrees. Roll out the puff pastry and place it in a pie dish greased with oil, with a diameter of 28 cm. Fold the edges to create a thicker border. Prick the pastry with a fork. Cover with baking paper and weigh it down to prevent the pastry from puffing up. You can use, for example, dry beans, small stones, or a pot smaller in diameter than the dish. Bake for 10 – 12 minutes. Then reduce the oven to 180 degrees.
• 2
  While the pastry is pre-baking, prepare the filling. Wash the asparagus and cut off the woody ends. Chop into 2 cm pieces. Leave a few pieces whole for the top of the pie. Slice the onion into half-moons and set aside a few pieces as well. Sauté the onion with 2 sprigs of chopped thyme in a tablespoon of oil until golden. Then add the asparagus (including the whole pieces) and sauté together for another 4 minutes. Season with salt and pepper.
• 3
  In a bowl, mix the eggs with milk, the remaining chopped thyme, and season with salt and pepper.
• 4
  Once the pastry is ready, remove the baking paper and layer the sautéed asparagus. Then add the ricotta and finally pour over the egg mixture. Arrange the whole asparagus and the remaining onion on top. Bake for 30 – 35 minutes.