Originally Posted by Ishbel
I make an asparagus quiche with added cheese. Bake blind the quiche, make the usual egg mixture and fill quiche shell. Add lightly cooked and drained asparagus and cook the quiche at the usual temperature.
Personally, my absolute favourite is freshly pulled asparagus spears, with a little melted butter - or cold with a little bechamel sauce.
Ishbel I absolutely agree with both!!
Asparaguses are really nice companion to the eggs, they also make lovely omelette or crepe fillings.
One little problem that may occur is that sometimes they have stems much tougher than the tips. In this case you may want to separate the tips and cook separately, as the stems need longer cooking time. When you have to do this here is a great asparagus menu...
put the cooked asparagus stems (cut in several pieces each), some sautčed onion, grated parmigiano and cooking cream (or something like half and half) with some s & p in a blender or food processor, blend altogether until it attains a smooth creamy texture. Then toss with your choice of pasta freshly cooked al dente, and the asparagus tips cooked separately all together. buon appetito!!