Times are changing. As a little girl first came the rhubarb, then asparagus followed by strawberries. Now the rhubarb in the garden ripens later than the asparagus for sale. And something is going wrong with agriculture. The asparagus from Spain with long transport routes is cheaper than that produced in the region. Obviously, energy prices are not yet high enough in times of energy crisis. For
I got regionally produced asparagus by bike from the weekly market.
Asparagus Lemon Quiche
YIELD: 6 servings
Because it’s it’s spring, because it’s good: Serve this Asparagus Lemon Quiche
STORING: The Asparagus Lemon Quiche is at its peak the day it is made—best within a few hours of being baked. If you’ve got leftovers, refrigerate them and have them as a snack the next day.
total time: 3 hours
f you want to know what others have baked, visit the Tuesday’s With Dorie website
more asparagus recipes at Küchenlatein
more recipes from Dorie Greenspan at Küchenlatein (click)
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