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Crustless Prosciutto and Asparagus Quiche
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We are hitting prime local Asparagus season here in Ontario! Sure, these days you can pick up asparagus at the grocers all year round. But I remember as a kid, when asparagus hit the roadside farm-stands (you know the ones, the unmanned stands, with a jar for the money because it was the honour system?) my parents would pull over every chance they got. We lived on asparagus for a few weeks (and you know what that means 😜) and then it was gone. Yep. No more asparagus till the following year. And this is why local asparagus is so special. It actually tastes different. Better. Crisper. Earthier. And it’s rather fleeting. Here’s how I prepared some this week. An Asparagus and Prosciutto Crustless Quiche. It was really good. -@thelemonapron