If you're lucky enough to find wild asparagus market, or even better if you can find them in the fields, going to pick them up during a walk outdoors, try the recipe for this quiche with asparagus. Wanting to, You can prepare it with asparagus, but their taste obviously will have a different yield with the richness of butter, the aroma of Saffron and cheese and egg fat (I used Puzzone di Moena made only with milk mountain pasture dairy del Primiero, I assure you it is awesome). Wild asparagus, Instead, with its bitter and aromatic tip, supports perfectly the quiche in a miraculous balanced taste. These asparagus I gathered them in Sardinia in the mountains near Dolianova: It was fun looking for them among the tall grass and then cook them gave me even more satisfaction. Natural marriage is asparagus with egg, and in this quiche found everything that intensifies to the maximum this excellent spring vegetables. The Danish pastry, very easy to prepare, is homemade: You can use the ready, but really the result is very, very different. You can serve it as a main dish with a fresh salad, or cut into squares as appetizer or finger food. Is’ delicious. I wish you great walks under the spring sun and baskets filled with wild asparagus!
Ingredients for 6 people:
- 250 grams of Danish pastry (the recipe can be found here)
- 4 eggs
- 250 grams of asparagus
- 200 grams of cheese Puzzone di Moena or you prefer
- some pistils of Saffron
- one shallot
- salt and pepper
- 100 ml of cream
- 50 grams of grated parmigiano reggiano PDO
- extra virgin olive oil as required
Clean the asparagus by removing the toughest part of the stalk, wash them and dry them. Finely chop the onion. Place in a pan a drizzle of extra virgin olive oil, then add the onion and asparagus: Sauté over high heat, then cook for a few minutes over low heat, combining hot water if necessary, until the asparagus are tender not. Season with salt and pepper and set aside.
Place in a bowl the eggs and Parmesan. Heat just the cream and dissolve the Saffron. Add the cream with saffron to the egg mixture and cheese and beat with a whisk or a fork until the mixture is smooth. Season with salt and pepper.
Preheat the oven to 180 degrees static. Coat the bottom and sides of a baking pan with a diameter of 22-24 cm (I used a rectangular, but choose your favorite shape) with the Danish pastry, prick the bottom with the prongs of a fork, cover with wax paper and pour vegetables. Cook for 20 minutes.
When the shell of shortcrust pastry is cooked, Add wild asparagus, then the diced cheese and pour over the egg mixture and cream. Bake for 20 minutes or until the surface is golden and well curdled. Serve lukewarm, with a fresh salad. And Bon Appetit!
THE PAIRING: Docg Prosecco Extra Dry “Serrai”, the company La Tordera, in Vidor. A prosecco di Conegliano Valdobbiadene which is very easy to drink, with pleasant aromas of white fruit (PEAR and Apple) and floral; the taste is very well balanced in the relationship between sour and sweet. Ideal with these asparagus, It balances the bitterness.