There is nothing that says spring like aspargus. It is season now. The best asparagus comes from the San Joaquin Delta area around Stockton. Juicy fat stalks.
I picked up a bunch at Costco this weekend and I’ve been using in several different dishes. My favorite and easiest is to drizzle the spears with EVO and pop in a hot oven (400-425) until slightly carmalized. Yumm. Perfect with salmon or fresh Alaska halibut.
I dropped by the University Farmer’s Market this weekend. I don’t know exactly what I was looking for but I really didn’t find much. I did find some lovely organic eggs from Rickman Gulch Farm. The yolks are sunny yellow.
Asparagus and eggs are a great combination. I picked up some lovely Comté Gruyère from the Resident Cheesemonger in Edmonds and made an aspargus souffle on Sunday. I had a bit more aspargus and Gruyère left over so I made a quiche tonight.
My favorite quiche recipe is from an ‘old’ recipe book – Sunset Cooking for Two – copyright 1978. G came home tonight was remarked “This book was only $2.95!!”. Check out the fashions!
Yes, it is a little dated but I love this quiche. Originally the recipe was a Crab quiche but it will work for any filling. I increased the recipe since it is easier to use a 9 inch pan than a 8 inch pan.
“Oh – did you make a pie today?’ asked G when he got home.
“No – I made a quiche” I replied.
“That looks great!” he said.
Buttery Pastry Shell
1 1/4 cups all-purpose flour
5 TBS cold unsalted butter
1 egg yolk
4 TBS cold water
Put the flour into a food processor bowl. Cut the butter into small cubes and add to the flour. Add a pinch of salt. Pulse until the butter is combined into coarse crumbs. Add egg yolk. Turn on processor and add water. Continue running until it just starts to form a ball.
Turn out onto a floured surface. Form into a ball and roll out to fit a 9″ pie pan. Prick dough bottom and side with a fork. Bake in a 400 degree oven for 8-10 minutes until lightly brown. Cool.
1 cup shredded Gruyère cheese
1 tsp olive oil
1/2 cup chopped onion
8-10 spears aparagus, break off tough ends. Slice on diagonal into 1/2 inch slices.
1 tsp parsley
1 tsp tarragon
1/2 tsp thyme
1 cup half-half
Prepare pastry shell. When cool, evenly sprinkle cheese over bottom of shell. Heat EVO in a saute pan. Add onion and saute until transparent. Add herbs.
While onion is cooking, blanche the asparagus in boiling water for 1-2 minutes. Drain and add to cooked onion. Spoon over cheese.
Beat eggs with cream and pour over asparagus. Bake in a 325 degree oven for 35-45 minutes or until custard appears firm when dish is gently shaken. Let stand for a few minutes to cool slightly b efore cutting in wedges to serve.