Quiche aux asperges

This is a vegetable that is very much at home here and is cooked from April to June. Traditionally, asparagus is prepared ‘Flemish style’, steamed and
accompanied by hard-boiled eggs mixed with melted butter and parsley. But there are many other ways to prepare it to savour all its richness.
You can roast them in the oven, braise them in a frying pan, make a soup with them, etc. and why not put them in a quiche? That’s what we suggest with this original recipe. Another way to enjoy this delicious vegetable, a testament to our culinary art. A dish to take anywhere!

Ingredients (for 3 servings)

5 Columbus eggs
1 roll of puff pastry
1 bunch of (green or white) asparagus
½ bunch of spring onions
25 cl low-fat cream
300 g fresh salmon fillets
Freshly ground pepper, salt, nutmeg

Preparation

Cut off the fibrous base of the asparagus and peel them, if you have chosen white ones. Cook them in boiling salted water for 5 to 12 minutes. Check the cooking process by inserting the tip of a knife.
Preheat the oven to 180°C.
Place the pastry on a large pastry mould, keeping the baking paper. Line the mould with the pastry, cut off the excess pastry and prick with a fork.
Beat the Columbus eggs into an omelette with the cream.
Add the chopped spring onions. Season with salt and pepper.
Cut the salmon into small cubes.
Once the asparagus is cooked, drain it and refresh it a little in cold water. Drain them again on absorbent paper.
Arrange the asparagus nicely on the tart base, tips towards the centre. Divide the salmon cubes between the asparagus and pour the egg cream on top.
Bake for 30 minutes.
Serve hot, with a salad, as a starter or as a small meal.

Enjoy your meal !