Asparagus and Ricotta Pie

Preheat the oven to 220 degrees Celsius. Roll out the puff pastry and place it into a greased pie dish, approximately 28 cm in diameter. Fold back the edges to make them thicker. Prick the pastry with a fork. Cover with baking paper and place a weight on top to prevent it from puffing up. You can use dry beans, small stones, or even a pot with a smaller diameter than the baking dish as a weight. Bake for 10-12 minutes. Then reduce the oven temperature to 180 degrees Celsius.

While the pastry is pre-baking, prepare the filling. Wash the asparagus and trim off the woody ends. Slice it into approximately 2 cm pieces, but leave a few pieces whole for the top of the pie. Cut the onion into half-moon slices, but also set aside a few for the top. Sauté one spoon of onion in one spoon of oil, along with 2 sprigs of chopped thyme. Then add the asparagus (both the chopped and whole pieces) and cook for another 4 minutes. Season with salt and pepper to taste.

In a bowl, mix the eggs with the milk, chopped thyme, salt, and pepper.