Did I mention that it’s asparagus season?
Last weekend we decided to ‘double our pleasure’ and have asparagus for both a first course and a vegetable.
Mon mari is a firm believer in never being able to have too much asparagus.
As a good wife I feel obligated to accommodate him.
The things I do to keep him happy.
These were fun – and skipping a crust of any sort made them light enough for a first course and very quick and easy.
Mini Crustless Asparagus Quiche
Total time: 40 minutes
- 2 oz (60gr) bacon, chopped
- 6 – 8 spears (4oz, 120gr) asparagus, trimmed, and cut into 1″ lengths
- 2 green garlic, white and green, sliced substitute green onions
- 1/4 cup (1oz, 30gr) shredded cheese
- 1 tbs olive oil
- 1 egg
- 3 tbs milk
- 3 tbs Greek or plain yogurt
- 1 tsp Dijon-style mustard
- Heat oil in a medium skillet, medium heat..
- Add bacon, green garlic and sauté until bacon just starts to get cooked, 3 – 4 minutes
- Add asparagus and sauté another 3 – 4 minutes
- Divide and put into 2 small baking dishes or ramekins
- Divide cheese and sprinkle on top
- Whisk egg..
- Add milk, yogurt and mustard and whisk well to combine.
- Add the egg mixture to the baking dishes and bake, 400F (200C) for 25 minutes.
- Remove and serve from baking dishes.
Are you enjoying the election year so far?
Exciting times, yes?
I especially appreciate how everyone has maintained such dignity in the primaries and the debates. Watching polite interchanges between well-behaved candidates is a pleasure.
And the way they all stick so assiduously to the facts and the truth…..
Well, I just think it shows a true respect for the democratic process we all hold so dear.
Of course, living on this side of the pond I don’t get all of the ads and updates that most Americans do.
Sometimes, I just have to accept my lot and contemplate the sunsets.
Sunsets are even prettier with the lake….
Note to self: Tell mon mari to get out there and sling some mud, er, I mean, move his dirt pile.