Asparagus....

When we purchased this property ten years ago, there was a small patch of wild asparagus.  When we had the growth on the property mowed down, of course - there went the asparagus!  Well, we have been here nearly eight years now, and that wild asparagus is having its best year ever!  Last year, we decided to set out some extra plants - 12 in all - and perhaps the extra attention that little patch received has made the difference.  Last year's plantings are not ready for any harvesting, but we are certainly enjoying what came with the property.  I may have posted a picture of some of it once.

As I mentioned earlier, we spent Mother's Day week-end with Munchomom and family, with Machoman and The Husband working in the kitchen to give all of us a treat.  One of the dishes we were served was this:

White and green asparagus!

The inspiration for this came from an issue of Everyday Food and involved toasted walnuts (oops - they have to be watched closely or they will burn!), with toasted almonds substituting nicely.:-)  Also, there was browned butter in which the asparagus was tossed after it had been cooked in the microwave.  It was very tasty!

With our own homegrown asparagus, I have baked another enjoyable dish.  It comes from a Weight Watchers paper from way back in 1993 or 1994.

ASPARAGUS QUICHE

2 Tablespoons plus 2 teaspoons butter
24 unsalted saltines, crushed
1 1/2 cups evaporated skimmed milk
4 eggs, beaten
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg
Pinch freshly ground black pepper
2 cups sliced asparagus

- Preheat oven to 350 degrees F.
- In medium saucepan, melt butter; add saltine crumbs, stirring to combine.  Using the back of a fork, press saltine mixture evenly over bottom and up the sides of a 10" pie pan.  Bake 5 minutes; set aside.  Leave oven on.
- In medium bowl, combine milk, eggs, mustard, Worcestershire sauce, nutmeg and pepper; stir in asparagus.
- Transfer asparagus mixture to prepared crust; bake 40 minutes, until set.  Serve warm
- Four servings.

I didn't use the saltine crust when I baked this recently.  I just sprayed my pie plate with non-stick spray.

I must tell you that I am awaiting a part for the computer that I usually use for posting on the blog, so I am at another computer.  While I entered the pictures I took of the Asparagus Quiche, now I am having a bit of difficulty finding them on the computer!:-)  I know they are somewhere here, and I will find them and post them another day.:-)

We had a lovely week-end and enjoyed a visit from our Country Girl and New Husband!  I will share the dessert I served them with you on the next post.

Thank you to all who are following.  I truly enjoy your comments.