Collector's Camembert Pie

Directions

1. 1

   CRUST*** 1/3 cup milk 2 tablespoons butter 2 teaspoons sugar 2 1/2 teaspoons dry yeast -- (1 pkg.) 3/4 teaspoon salt 1 egg -- slightly beate

2. 2

   1 1/2 lbs.) 8 ounces fresh asparagus -- trimmed 1 pound fresh tomatoes -- cored and seeded 1 pound canned artichoke bottoms -- (5 or 6 per c

3. 3

   wheels) 1 cup mayonnaise 2/3 cup freshly grated Parmesan 2 teaspoons pressed garlic -- (4-6 cloves) 3/4 teaspoon dried thyme -- crumbled 3/4

4. 4

   Remove from the heat and set aside to cool slightly (to 105? to 115?)

5. 5

   Stir the yeast into the milk mixture and let it stand for 10 minutes

6. 6

   Stir in the salt, egg, and oil

7. 7

   Add the flour 1/4 cup at a time, stirring well, until each addition is thoroughly incorporated and dough holds together well

8. 8

   Turn out onto a lightly floured board and knead for 10 minutes, adding small amounts of flour if necessary, until dough is smooth and satiny