I’ve been a busy bee here in Cincinnati, settling into the new job and apartment, so thanks for being patient with my random blogging schedule. I’ve got some fun recaps from the weekend, but in the meantime….enjoy two recipes that stinky spring vegetable: Asparagus.
Crustless Asparagus Quiche
1/2 c. Parmesan cheese, shaved or grated (plus 2 tbs more for sprinkling)
1/2 tbs butter
1 lb asparagus, cleaned and with the ends trimmed
1 bunch flat-leaf parsley, picked from the stems
1/2c. whole milk
1 tsp salt
1 tsp black pepper
pinch of nutmeg
Sour Cream or Greek yogurt (optional)
Pre-heat oven to 350. Lightly grease a 9″ tart or cake pan. Very gently sprinkle 1/2 of the Parmesan cheese over the bottom of the pan. Set aside.
Shaved Asparagus Salad
Inspired by the many asparagus salads out there, I was excited to try this method of shaving the asparagus.
1 lb asparagus, cleaned, with the ends trimmed
4oz goat cheese
4 small cooked beets, diced (I used pre-packed Trader Joe’s beets)
1 c. cooked lentils (I used pre-packed Trader Joe’s, but you could use chick peas if you prefer)
1/2 small red onion, diced
1/2 large seedless cucumber, peeled and diced
1/2 c. red cabbage, diced
1/4c. sliced almonds
Seasonings: 1 tbs salt, 2 tsp Pepper,1 tsp Dill, 1 tsp Garlic Powder (mix with 1/2c NF greek yogurt and 1 tbs olive oil to make a dressing to mix through this).
Over a large bowl, using a vegetable peeler, very gently “shave” the spears of the asparagus (leaving the tips in tact) into the bowl. Add remaining ingredients except for seasonings and mix well. Add seasonings/dressing and toss to combine. Chill for at least 15 minutes. Serves 4 as an entrée, 8 as a side.
This was so fresh and crunchy; a meal by itself; but the carnivores in your life may want it alongside grilled chicken or steak.