Asparagus and I haven't always been the best of friends, in fact, I just started liking this vegetable within the past couple of years. Let's face it, asparagus isn't the best smelling veggie in this world and the flavor can be overpowering at times but if you get a good batch and cook it just right, these little green spears are hard to beat.
As a kid I always remember asparagus being bland and super stringy, which can easily happen if you leave the butts on! I always take one spear and gently bend it in half, the spear should break off, this naturally tells you where the "butt" part starts and gives you a good idea about just how much you need to trim for the rest of the bunch. With this recipe, I decided to leave the crust of this quiche
Parmesan & Asparagus Herb Quiche
2 TBS butter
1 bunch asparagus, diced, to yield 2 cups chopped asparagus
1 Tbsp. fresh parsley, chopped, or more to taste
1/2 cup 2% milk
1 tsp. ground yellow curry (you could use Dijon mustard instead)
1/4 tsp. salt
3/4 cup shredded Parmesan cheese
Nonstick cooking spray
1.Preheat the oven to 400 degrees. Spray a 9-inch pie plate with nonstick cooking spray and set aside.
2.Heat a large saute pan over medium heat, and add the butter. When the butter is bubbling, stir in the asparagus, and sauté it for 2 minutes. Add the herbs, sauté it for 1 more minute until it is fragrant, and remove the pan from the heat.
3.In a large bowl, whisk together the eggs, milk, curry, cheese, and salt until they are thoroughly combined. Pour into prepared pie plate. Place the asparagus in desired design or pattern.Bake it for 20 minutes, uncovered, until the quiche is set, or a few extra minutes if you want it a little browned. Serve it immediately or refrigerate it for up to 3 days, or let it cool, cover it tightly, and freeze it for up to 3 months.