asparagus recipes

Spring is sprung and with it the much heralded appearance of asparagus. If you've never eaten asparagus from a farmers market, or better yet, that you've grown yourself, I suggest you try and find a market that sells them. Or a farm. I'm lucky enough to have a farm close by. I'm there often in asparagus season. Apart from dessert there's not much you can't do with asparagus. A spring breakfast/brunch that doesn't include asparagus in my opinion is incomplete. Champagne, eggs, asparagus, good bread and some smoked salmon is for me a near-perfect brunch. Here are a couple of recipes that would be perfect for Mother's Day. Asparagus and eggs make a perfect pairing. Scrambled or fried. In an omelet or a quiche. I also love dipping steamed asparagus in boiled eggs with runny yolks...yum. Whatever floats your boat!

Growing up I refused to eat fresh asparagus. Really the only time we ate it was at Christmas (when it was in season in Australia). Most of my young life I'd been subjected to canned asparagus. And watched mum drink the asparagus "water" from the can when they were drained, ick! She'd squish the asparagus on crusty, fresh bread that had been spread with butter. Salt and pepper was added and that was lunch. I was shocked when I tasted fresh asparagus and discovered it tasted nothing like the nasty olive green looking canned stuff. Now I can't get enough of them fresh not canned, let's be clear on that. When they're so fresh I slice them thinly and put them in a salad. Even one of my Xolo (Mexican hairless puppy) loves them!.

scrambled eggs with dill butter asparagus

2 teaspoons butter

8  eggs

1 tablespoon water

salt and freshly ground pepper

1/4 cup soft cream cheese (I like to use a garden vegetable or chive and onion flavor)

DILL BUTTER ASPARAGUS

3 tablespoons butter

1 lb (500g) asparagus, trimmed

2 tablespoons chopped fresh dill

2 tablespoons lemon juice

salt and freshly ground pepper

hot buttered toast to serve

Melt butter in a large frying pan over medium heat. Whisk eggs, water and a pinch of salt and pepper in medium bowl. Add to pan. Cook, stirring occasionally, for 3 minutes or until eggs are almost set. Fold in cheese; remove from heat.

To make the dill butter asparagus, meanwhile, heat butter in large frying pan over medium heat. Add asparagus and cook, stirring occasionally for 3 to 5 minutes or until just tender. Stir in remaining ingredients.

To serve, spoon eggs and asparagus onto hot buttered, toast. Drizzle with any remaining butter mixture from asparagus. Serves 4.

salmon, asparagus & feta quiche  

1, 9 inch (23cm) ready-rolled pie crust (we used Pillsbury)

12 oz (375g) asparagus, trimmed and chopped

4.5 oz (127g) package hot-smoked salmon, flaked

4 oz (125g) feta cheese, crumbled

3 eggs

1 1/2 cups whipping cream

2 tablespoons chopped fresh dill

pinch ground nutmeg

salt and freshly ground pepper

Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) pie plate. Lay pastry over pie plate. Gently press pastry down into dish. Crimp edge of pastry.

Add asparagus to a saucepan of boiling, salted water. Cook for 1 minute; drain. Rinse under cold water; drain well. Scatter asparagus, salmon and feta into pie shell. Whisk eggs, cream, dill, nutmeg and a pinch of salt and pepper in a medium bowl. Pour over filling. Bake for 30 minutes on lowest oven rack until pastry is golden and filling is set. Let cool before serving. Best served cold. Serves 6.