Spring is the perfect time to enjoy some delicious asparagus, a local vegetable. We suggest an original way to prepare it. In a quiche, with good Columbus eggs, also local!

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 !

♥  Columbus tips

Choose sustainably caught salmon with an MSC label.

Depending on your taste, add other vegetables such as broccoli or spinach for a green touch and more fibre.