Salut/Hi Tom,

le/on 23 Apr 2004 11:30:09 -0700, tu disais/you said:-
>> Dragging this kicking and screaming back on topic, we did in fact cook some
>> asparagus last night, served in an asparagus and blue cheese quiche as an
>> entree in a 5 course meal for some friends (modesty forbids me commenting on
>> the quiche).

>Would you be willing to share the recipe?
I'm always willing to share recipes, the only problems comes about whether
such a thing is on topic. I take the view that if it follows on as part of a
thread, and it's not too frequent, it's OK. Especially as most of the
rec.food. NGs are pretty dire.

>The local asparagus is hitting the shelves and it sounds like a yummy dish.

I love it and it always goes down well. You need a very well flavoured blue,
don't know what you have available in the Seattle area, but if you can get a
good gorgonzola, with plenty of flavour, it would be fine. If your blue
cheese is light in flavour, use more, and cut down on the cream cheese.

This is not particularly substantial as it's designed to be used as a
"starter" (between soup and main dish) as part of a five course meal. I
prefer green asparagus to white, which is one of the VERY few things Michael
Pronay and I disagree strongly about!

@@@@@ Now You're Cooking! Export Format

Asparagus And Blue Cheese Quiche

cheese/eggs, french, starters, tarts, vegetables

----AMERICAN UNITS----
8 oz pastry; *
1 oz blue cheese (good)
1 1/2 oz cream cheese (philadelphia)
7 fl oz made up to with half & half
8 oz asparagus; peeled & cooked
----METRIC UNITS----
250 gm pastry; *
30 gm blue cheese
45 gm cream cheese
200 ml made up to with half & half
250 gm asparagus; peeled & cooked
----COMMON----
3 medium eggs
1 salt, pepper & cayenne

NB* As usual, the weight of pastry is the weight of flour used to
make it.

Roll out the pastry and line a 9" flan ring. Bake blind as usual at
a high temperature (400 for 8-9 mins weighted down then a futher 2-3
mins just to colour lightly). Meanwhile, mash the cheeses together,
put into a measuring jug and make up to volume with cream or cream
and milk. Beat hard with the eggs (food processor). Season to taste
with salt, pepper and cayenne as usual.
The asparagus should have been peeled/trimmed as usual and boiled in
strongly salted water until just tender - for really freshly picked
asparagus <15 minutes will suffice. Immediately remove from water and
separate on a paper towel to cool quickly. When cold, cut into 2"
lengths and spread out on the flan base. Pour over the custard and
bake in a moderate oven (375F) for around 30 minutes until nicely
set. Serve warm (not cold or too hot).

Recipe IMH c/o Le MarYol BBS Fido 2:324/151.4

Yield: 6 servings


** Exported from Now You're Cooking! v5.62 **


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Ian Hoare
http://www.souvigne.com
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