12spearsasparagus, cooked crisp tender* and cut into small pieces
4ozcream cheese
4eggs
1/3cupheavy cream
1/2cupgrated Pecorino Romano
1/2cupgrated sharp white cheddar
S&P
1-2oz.grated Parmesan for garnish
Instructions
Bring a large pot of salted water to a boil. Add pasta and stir down. Cover and turn burner off. Pasta will be perfectly cooked in 10-15 minutes while you are doing other things.
Drain pasta and put it in a large mixing bowl. Cube cream cheese and stir in into warm pasta to melt. Let pasta cool for 30-45 minutes. Stir to mix in cream cheese as thoroughly as possible.
Put cheeses and asparagus into bowl with spaghetti. Season to taste with salt & pepper. The cheeses are salty, so factor that it. Beat eggs in a large measuring cup. Add eggs and pour over everything in the bowl. Gently stir with a fork, mixing everything together.
Pour into a sprayed 8” spring form pan. Can be refrigerated at this point a baked later.
Bake at 350 for 30 minutes. Sprinkle with Parmesan and continue baking until everything is heated through. Let pie rest for 15 minutes. Loosen edges with a sharp knife and release from pan. Slice into wedges to serve.
Notes
* break off woody ends and rinse spears and wrap in clean towel. Cook in microwave on high for 2 minutes. Remove and unwrap towel so asparagus will stop cookingNote: This is delicious leftover, you can reheat it, covered, in the oven at 325 degrees or microwave individual pieces for 1-2 minutes
Keyword asparagus and spaghetti pie, chicken spaghetti, Spaghetti Pie, vegetable pasta