Thursday, March 26, 2009

Real Sporks eat quiche. And they like it.

I've never understood why "real" men wouldn't eat quiche. You take what is basically an unsweetened custard, add some fillings, cheese and herbs, then bake it in a pie crust. What could possibly be bad about that?

My asparagus bed is finally mature enough to harvest a small amount, but I wasn't sure what to do with just a little asparagus. This morning I happened to see this recipe being made on Today and thought I'd give it a whirl. The original recipe called for a pound of asparagus, which I didn't have, so I filled in with spinach and herbs (parsley and thyme) from the garden (along with a leek from the garden - brag brag).

Results: Yum! I will definitely be saving this recipe.

This was my first experience with fresh-from-the-garden asparagus. It's a lot lighter and fresher tasting than what I've bought, almost like snow peas. And even though the stalks I picked were about 2 feet tall, they were very crisp and tender. I like growing my own! I'm looking forward to trying more asparagus dishes in the future.

7 comments:

bigjohn756 said...

But I never got the invitation...

Spork In the Eye said...

WTF do you mean quiche! YOU told me it was egg pie.

Becky said...

YUM!! Kind of like the "side dish" corn and beans instead of the "salad"!

Ragtime Joe said...

Yummy looking!

A little saliva on my keypad won't hurt anything will it? ;)

LogoGirl said...

That looks delicious!

Did you take pictures of the 2 foot asparagus? Do you eat the whole thing or just the top bit? ( this asparagus growing fascinates me!)

Spork In the Eye said...

I think at this point Ellie is required to post pictures of the 7 foot asparagus plants. The 2 ft ones are the "young and tender" ones. They get much MUCH MUCH bigger.

Kari said...

I will get a picture of the asparagus. It hasn't hit 7 feet yet this year, but it will.

The guest cook on the Today show segment said that as long as the tip of the asparagus was still closed (hadn't opened into "fern" yet), you could eat it no matter how big it was. What I picked was about 2 feet long and was tender except for the last inch or so. Yum!