45 minutes ago
Tuesday, March 24, 2015
Spring must be here (at least by the calendar it is).
California asparagus is in the markets now, so go and get some.
They are not as tasty as local NJ asparagus (late May, early June), because they have to travel so far to get here.
By the time they sit on the truck and then onto the supermarket shelves, they lose much of their taste.
But I'll take it. No complaints.
Here is my first spring asparagus recipe......many more to come.
I made a lovely crustless quiche with smoked salmon slices and dill.
Try and use super skinny asparagus spears here, this way they will cook up in the quiche and no steaming them beforehand.
This would be great for Easter brunch.
Smoked Salmon & Asparagus Crustless Quiche:
a few slices of smoked salmon or lox, cut into pieces (I use about 1/4 lb.)
2 tbsp fresh dill, chopped
a bunch of skinny asparagus spears, woody stems discarded, and cut into thirds
1 tbsp capers
zest of a lemon
1/2 cup 2% milk
salt & pepper
Butter a 9" pie dish.
Preheat oven to 350F.
Save the asparagus tips for the top of the quiche, use the cut stems in the custard.
Mix all ingredients together (except tips of asparagus) and pour into the buttered dish.
Decorate the top of the pie dish w/ the asparagus tips.
Bake about 30 minutes until puffed and golden.
Let rest 15 minutes before serving.
I served it with a side of Philadelphia whipped cream cheese w/ chives. Oh yes I did.
This can be made ahead and refrigerated. You can even microwave it before serving since there is no pastry crust to get soggy the next day!