Here we were, wishing for warmer weather and it finally arrived. That means asparagus, and lots of it. Every day I go out to the asparagus patch and harvest a couple of pounds at least. And it’s not a big patch. With all the other spring chores, like tilling and planting and sowing, there isn’t a lot of time to plan for or prepare supper. Luckily, the “girls”/hens are keeping up with our demand of eggs, so between that and the abundance of asparagus, supper is a no brainer.
Asparagus bacon quiche
Leftovers microwave well. The ends of asparagus are tough. After cleaning, snap tough ends off. Use for soup. There’s a natural “break” between the tough and tender parts.
9 or 10” pie pan lined with pie dough
8 slices bacon, cut into small pieces
8 oz or so asparagus, cut on angle in 1” or so pieces
4 large eggs, room temperature
2 cups half & half or milk
About 1 teaspoon salt and half teaspoon pepper
1 heaping cup shredded cheese or more
Preheat oven to 375.
Saute bacon and remove. In remaining drippings, sauté asparagus a couple of minutes only, just until it turns bright green. Remove from pan with slotted spoon.
Whisk eggs with milk. Add seasonings, cheese, bacon and asparagus. Pour into pie pan. Bake 40-45 minutes until puffed all around. That means it’s done. If you’re not sure, insert a knife an inch from the edge. If it comes out clean, you’re good to go.
Tips from Rita’s kitchen:
If crust browns too much before quiche is done, make a “collar” of foil around the crust.
Did you know? Asparagus: spears of protection
Asparagus is a powerhouse when it comes to folic acid, necessary for blood cell formation and a healthy liver. Pregnant women especially need to get enough folic acid for healthy babies. Asparagus is also low in sodium, a good source of potassium for healthy hearts and muscles, and a good source of fiber. Oh, and one more thing: it’s low in calories and has zero fat or cholesterol.
Readers want to know:
Measuring out sticky cookie dough. Marianne G. says her ice cream scoop gets so sticky when making balls out of cookie dough. “I don’t want to use a cooking spray”, she said. Dipping the scoop into cold water before you scoop each ball of dough works well.