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Preparation
30 min
Cooking
45 min
Chilling
30 min
Servings6
Featured in RICARDO Magazine COLLECTOR'S ISSUE
Nut-free
See
Categories
Ingredients
puff pastry<\/a> dough, thawed","uri":"","substitutes":[],"isInFlyer":true},{"id":1220560,"title":"onions","description":"2 onions, thinly sliced","uri":"","substitutes":[],"isInFlyer":false},{"id":1197117,"title":"olive oil","description":"2 tbsp (30 ml) olive oil","uri":"","substitutes":[],"isInFlyer":false},{"id":1207708,"title":"sliced Black Forest ham","description":"1\/2 lb (225 g) sliced Black Forest ham, chopped","uri":"","substitutes":[],"isInFlyer":false},{"id":1197118,"title":"sour cream","description":"1\/2 cup (125 ml) sour cream","uri":"","substitutes":[],"isInFlyer":false},{"id":1197119,"title":"grainy mustard","description":"1\/4 cup (60 ml) whole-grain mustard","uri":"","substitutes":[],"isInFlyer":false},{"id":1220561,"title":"green asparagus","description":"24 to 36 small green asparagus spears, trimmed and cut into 5-inch (12 cm) long pieces","uri":"","substitutes":[],"isInFlyer":false},{"id":1220562,"title":"white asparagus","description":"24 to 36 small white asparagus spears, trimmed and cut into 5-inch (12 cm) long pieces ","uri":"","substitutes":[],"isInFlyer":false},{"id":1220563,"title":"eggs","description":"6 eggs","uri":"","substitutes":[],"isInFlyer":true}],"description":""}],"preparationGroups":[{"id":155217,"groupOrder":1,"preparations":[{"id":596372,"description":"Line a 12 x 17-inch (30 x 43 cm) baking sheet with parchment paper.","preparationOrder":1},{"id":596373,"description":"On a floured surface, roll the dough out to a 12 x 17-inch (30 x 43 cm) rectangle. Transfer to the baking sheet. Fold the edges of the dough inward, making a \u00bd-inch (1 cm) border all around. Refrigerate for 30 minutes.","preparationOrder":2},{"id":596374,"description":"In a skillet, brown the onions in the oil. Season with salt and pepper. Let cool.","preparationOrder":3},{"id":596375,"description":"In a bowl, combine the onions, ham, sour cream and mustard. Refrigerate.","preparationOrder":4},{"id":596376,"description":"In a pot of salted boiling water, blanch the asparagus for 1 to 2 minutes or until tender. Transfer the asparagus to a bowl of ice water. Drain and set aside.","preparationOrder":5},{"id":596377,"description":"With the rack in the middle position, preheat the oven to 400\u00b0F (200\u00b0C).","preparationOrder":6},{"id":596378,"description":"Spread the ham mixture evenly over the dough. Place the baking sheet with one of the long sides parallel to the edge of the work surface.","preparationOrder":7}],"description":""},{"id":155218,"groupOrder":2,"preparations":[{"id":596379,"description":"Mentally divide the pie into six 5-inch (12 cm) squares. Working from left to right, lay about 8 green asparagus pieces vertically in the first square. In the next square, lay about 8 white asparagus pieces horizontally. Repeat with the remaining squares, alternating colours and directions to create a quilt effect.","preparationOrder":1},{"id":596380,"description":"Bake for 25 minutes. Remove from the oven. Crack an egg at the centre of each square. Bake for 10 more minutes or until the eggs are cooked. Cut into 6 squares and serve.","preparationOrder":2}],"description":"Assembly"}]}">
