ROASTED ASPARAGUS
Contributed by Becky Noell of Virginia
Contributed by Becky Noell of Virginia
Spread asparagus in a single layer in a Pyrex pan. Drizzle with light olive oil and coarse salt (I use Morton's Kosher) and bake at 475º for about 10 minutes. Delicious!!
(Note from Lois: I made this last night on a Pampered Chef bar pan and it was delicious! Cold leftover asparagus is also good on a relish plate served with baby carrots, celery sticks, pickles and olives on green lettuce. Either way would be an easy addition to your Easter Sunday dinner.)
ASPARAGUS BACON QUICHE Recipe courtesy of MomsMenu.com http://www.momsmenu.com |
1 (9 inch) unbaked pastry shell 1 lb. fresh asparagus, cut into 1" pieces 6 strips bacon, cooked and crumbled 3 eggs 1 cup shredded Swiss cheese 1 1/2 cups Half and Half 1 Tbsp. sliced green onions 1 tsp. sugar (or small amount of stevia) 1/2 tsp. salt 1/4 tsp. pepper pinch of nutmeg Line unbaked pastry shell with a double layer of heavy duty foil. Bake at 450º for 5 minutes; remove foil and bake 5 minutes more. Remove from oven and set aside. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well. Arrange asparagus and bacon in the crust. Beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper, and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. Bake at 400º for 10 minutes. Reduce heat to 350º for 20-25 minutes longer or until knife inserted in center comes out clean. Makes 6-8 servings. |
