Asparagus & Pimiento Cheese Pie

I've made a few variations, using different veggies, of this recipe I first heard about exactly one year ago on NPR's All Things Considered in a feature called "How Low Can You Go?" in which chefs were asked to submit a healthy recipe to feed four for $10 or less. I posted one of my versions last summer and called it Savory Summer Pie.

What this boils down to is a biscuit with pimiento cheese and asparagus. Which is a very good thing.

Asparagus & Pimiento Cheese Pie

For the crust, prepare 1 biscuit recipe from the Bisquick box (or use your own recipe) and press into 9 inch pie plate. Use pie weights or another pie plate to keep the crust from rising too much. Bake at 450 degrees for 10-12 minutes. Remove from oven to cool and lower the temperature to 350 degrees.

For the topping, mix together 2 cups hand grated extra sharp cheddar cheese, 1 small jar chopped pimientos undrained, 1/3 cup good quality mayonnaise, 1 tablespoon of dijon mustard, and freshly ground black pepper, to taste.


Wash and dry asparagus, snap off woody ends, break into desired sized pieces and fill the crust lined baking dish.

Top with the pimiento cheese mixture and completely cover the asparagus.

Bake for 45 - 55 minutes, until well browned and the asparagus is tender.

Let the pie cool for about 10 minutes before cutting.