7 hours ago
Thursday, May 1, 2014
They are here.
Fresh asparagus. It's the only time of year I really enjoy them.
They taste so good. Same goes for leeks, chives & spring peas.
I cooked them all together last night, and today, I made a frittata w/ the leftovers.
What did you expect?
Butter an 8" quiche dish (not a deep dish one).
Mix 5 eggs w/ 1/4 cup of heavy cream.
Add in all your leftover cooked spring veggies from the night before (asparagus w/ sauteed leeks and peas).
Season with salt & pepper and pour into prepared baking dish.
Dot with chevre rounds (goat cheese cut from a log).
Don't forget to sprinkle with fresh snipped spring chives from the garden if you have some.
Crisp bacon would also be a nice addition.
Bake in a 375F oven for 30 minutes until puffed.
I'm so happy spring is finally here.
Now if it would just stop raining. :(