Wondering what savory dish to serve your guests? Delight them with a fresh vegetable pie. Grab this easy asparagus pesto galette recipe and wine pairing!

Asparagus pesto galette is a vegetable pie built from the season's fresh flavors, perfect for spring and early summer celebrations. The crispy pie crust hides a creamy pesto filling, brightened with a touch of lemon. The asparagus salad on top brings the season's green flavors to the dish.

Wolfberger Riesling 2023 white wine pairs beautifully with the pie. It's a fresh, crisp, and aromatic white wine with citrus, gooseberry, and minerality. Perfect with spring dishes like asparagus.

Asparagus Pesto Galette

• 1 ready-made savory pie crust

Filling

• 200g crème fraîche
• approx. 150g pesto
• 1 lemon, zest grated
• 1 egg

Asparagus salad (for topping):

• 500g asparagus
• 200g peas
• 1/2 lemon, zest grated
• Pinch of salt & pepper
• 2 tbsp extra virgin olive oil
• Handful of fresh basil, chopped

For garnish:

• Handful of feta cheese
• Fresh herbs, such as basil, mint, or arugula

Instructions:

1. In a bowl, mix the crème fraîche, pesto, lemon zest, and egg until smooth.

2. Roll out the pie crust on parchment paper on a baking sheet. Spoon the filling into the center, leaving about 4–5 cm edges free. Gently fold the edges over the filling loosely—creating a rustic "galette" shape.

3. Bake at 175°C for about 30–35 minutes, until the crust is golden brown and the filling has set. Let cool briefly.

4. Remove the tough base from the asparagus and cut into pieces or lengthwise in half. Blanch the asparagus in boiling salted water for a couple of minutes, until just tender but still crisp. In a bowl, mix the peas, asparagus, olive oil, lemon zest, salt, pepper, and chopped basil.

5. Spread the asparagus salad over the cooled galette. Garnish with fresh herbs.

Serve the galette warm or at room temperature, for example at brunch, as an appetizer, or as a light meal.

Recipe and photos for Viikon Viini created by foodbytwins.