Tidewater Kitchen To serve, place arugula on salad plates and arrange the asparagus salad attractively on top.
GARLIC-ROASTED ASPARAGUS Serves 6 1-1/2 pounds fresh asparagus spears 4 cloves garlic, thinly sliced 3 T. extra virgin olive oil 1/2 t. sea salt and freshly ground pepper Preheat oven to 450°. Snap off the ends of asparagus. Place asparagus and garlic in a 15 x 10 x 2-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Roast for 10 to 15 minutes, or until tender-crisp, stirring once halfway through roasting. ASPARAGUS QUICHE This pie is perfect for brunch or as
a light supper. It’s also a great way to use leftover cooked asparagus. 1 cup fresh asparagus, cut into 1-inch pieces 1 quart salted water 1/2 cup extra-sharp cheddar cheese, shredded 1 9-inch pie shell 6 large eggs 1 cup milk 1/2 t. dried oregano 1/2 t. sea salt Fit pie crust into a 9-inch glass pie plate according to package directions; fold edges under and crimp. Bake at 400° for 7 minutes; remove from oven and cool. Reduce oven heat to 375°. Snap off ends of asparagus and chop into 1-inch pieces. Blanch in boiling water just until tendercrisp, about 1-1/2 minutes. Layer asparagus and shredded cheese into the prepared pie shell. Beat together 6 large eggs and milk, oregano and salt until well blended. Pour over asparagus and cheese. Bake until knife inserted near the center comes out clean, about 40 minutes. Let stand for 5 minutes before serving. ASPARAGUS PESTO SALAD You can toast the garlic and pine nuts in a toaster oven if you watch them carefully. 10 garlic cloves
Tidewater Times May 2018