The first recipe I would like to share with you is the quintessential asparagus quiche. IMagine diggin' in on a crunchy crust, followed by the fluffiness and softness of the egg and cream mixture, interspersed by the meaty bite of softly fried asparagus, all seasoned to perfection. Are you hooked, yet?
For this you will need 4 eggs, 200 ml cream - you can opt for light or soy, I prefer normal cream - a bunch of fresh asparagus, one leek, olive oil, salt, pepper and ground nutmeg and a sheet of ready made puff pastry - we make our own, and this one was not puff pastry, it was a different kind of pastry, might give recipe on a later date if anyone's interested.
Start by chopping the leek in thin slices and the asparagus in thick chunks, and then heat up a spoon of olive oil on a non stick pan and gently fry the leek. Add the asparagus and reduce the heat. Now, you don't want to fully cook the asparagus, you just want to give them some colour, so watch them carefully. When they have gained some depth in the green but are still crunchy, take the pan from the heat. Beat up the eggs until they're frothy and add the cream, beating gently. Season with the salt and pepper and add the nutmeg to taste - bare in mind that nutmeg is slightly aphrodisiac, so proceed at your own risk... Spread the puff pastry on a round pie oven dish and with a fork skewer the bottom. This will help it raise and cook underneath, no one likes soggy pastry! Sprinkle with the cooked asparagus and leek and pour the egg and cream mixture on top. Let it bake in the oven at 200ºC until the top is blond and bubbly, then enjoy with a glass of chilled white wine and a summer salad. It's heaven on a plate!