Several times over the course of the spring, we take a quick jaunt up the highway to an organic farm and bring home a basket full of the green stalks, whereupon we steam them, sprinkle them with olive oil, lemon juice and salt, and then tuck in. Within minutes, we’ve polished off four pounds of the stuff. For those with a bit more self-control, here’s another way to enjoy this star of spring eating….
- 8 eggs
- 7 stalks asparagus
- 1 tsp grapeseed, olive or avocado oil
- ¼ unsweetened soy or almond milk
- ¼ cup chopped onion
- 1 tablespoon chopped fresh parsley
- ½ tsp salt
- 6 tablespoon (40 grams) goat’s cheese
- Remove the woody ends of the asparagus stalks by holding one end in each hand and bending the stalk until it snaps. Discard the ends, and chop the remaining stalks into 1-inch pieces.
- Heat the oil in a skillet over medium heat; lightly sauté the onion and asparagus for 4 minutes and remove from heat. Set aside.
- In a medium-size bowl, beat the milk, eggs, parsley, salt, and cheese until the cheese has broken up into small bits. Add the asparagus and onion, mix everything together, and pour it all into a lightly oiled tart pan.
- Cook 20 minutes at 350 degrees, remove and let cool for five minutes.
- Slice into wedges. Makes six servings.
Enjoy with a fresh side salad and your favourite bread toasted.
Latham Hunter is a writer and professor. As a mother of five kids with varying dietary needs, she’s been working on gluten-free, dairy-free, vegan and vegetarian cooking for as long as she can remember. She focuses on sustainable, healthy ingredients, particularly organic, plant-based meals.