Friday, April 3
Happy Friday! I have just two quick things to share today!
First, let’s talk email. Until now if you signed up to get emails from my blog, those emails have been automated messages from Feedburner that were sent when new posts were published. Well, all that has changed! I have taken control of my email list and the emails will be much more personal, much more useful and less frequent. All great things in my book! If you want to sign up, just click here and add your email address! (Be sure to to click the link in the follow-up verification email after you sign up.) If you were already getting the emails, then you don’t need to do anything. I know it doesn’t sound like particularly exciting news, but I’m PUMPED about the change!
Second thing, I published a post on Parade’s Community Table this week that is CHOCK FULL of awesome recipes: 15 Scrumptious Ways to Enjoy Asparagus This Spring.
That’s it! Be sure to share your own stuff – links to your blog, links to fun things you found, or just whatever you want to share!
Wednesday, May 8
One of the delicious dishes we were treated to at our latest book club was an asparagus and spring onion tart, as made my dear friend Barbara.
LOVED THIS TART. The “shortcrust” was delicious, the top had a pleasant chewiness thanks to a melted Parmesan cheese, and all the flavors blended really nicely together. Of course we all begged for the recipe. Barbara had found the recipe in the latest issue of Vegetarian Times, which she happily shared. She’s not one to keep secrets when it comes to good food!
You all may be wondering (as I am) what the difference between a quiche and a tart is. If anyone has a good answer, please feel free to share! Tarts may be savory or sweet, while quiche are savory, but beyond that their “official” definitions are almost identical. So, I say just call it whatever you want!Asparagus and Spring Onion TartSavory and delicious!Author: Jane MaynardRecipe type: Main DishIngredients
- 1½ cups all-purpose flour
- ⅛ tsp. salt
- 6 Tbs. cold unsalted butter, cut into cubes (I just use salted butter)
- 2 large eggs, divided
- ½ pound trimmed asparagus spears
- 1 Tbs. plus 1 tsp. olive oil
- 2 cups spring or green onions
- 4 large eggs
- 1½ cups whole milk or heavy cream
- 1 ounce (1/4 cup) grated fresh parmesan cheese (I might use a bit more myself)
- Mix flour and salt in large bowl. Rub in butter with fingertips until mixture resembles coarse meal. (Jane note: I use my pastry blender.) Beat 1 egg and 2 Tbs water in a small bowl. Stir egg mixture into flour mixture just until dough comes together, adding 1 Tbs. more water if needed. Flatten dough into a disc, wrap in plastic wrap and chill at least 1 hour (up to 1 day).
- Preheat oven to 350 degrees F. Roll out dough to 12-inch circle on floured surface. Press dough into 9-inch springform pan or fluted tart pan with removable bottom. (Jane note: Barbara baked and served her tart in a pretty fluted dish without a removable bottom. It worked very well.) Trim edges, prick bottom all over with a fork. Line tart shell with parchment paper and fill with dried beans. Bake 25 minutes or until barely golden. Remove beans and paper. Beat remaining egg and brush on bottom of crust. Bake 5 minutes more.
- Cook asparagus in large pot of boiling salted water 3 minutes. Drain and cut into 1¼-inch lengths. Heat oil in skillet over medium-low heat. Add onions, cook 8-10 minutes until softened. Remove from heat. Whisk together eggs and milk in bowl. Stir in onions and asparagus.
- Pour filling into shortcrust and place pan on a baking sheet. (Jane note: line baking sheet with foil for easy clean-up.) Sprinkle tart with parmesan cheese. Bake in the 350 degree oven for 50-60 minutes, or until tart is set in the middle and top is browned well. Cover edges of crust with foil if they start to brown too much before the tart is done. Pop out of pan and serve.
Thursday, March 27
For Easter we had asparagus as one of our side dishes. Lindsay sent me this link to a roasted asparagus recipe. I gave it a try and it was great, so time to share it with you! This method is easy and yummy and is less oily than when you cook asparagus on the stovetop. Thanks for the link, Lindsay!Easy Roasted AsparagusPrep timeCook timeTotal timeWritten instructions from this YouTube videoIngredients
- olive oil
- salt & pepper or your favorite seasoned salt
- Spread your asparagus on a cookie sheet – a big enough tray that they aren’t crowded and touching too much.
- Drizzle olive oil, salt & pepper (or your favorite seasoned salt)
- Toss the asparagus with your hands to evenly coat.
- Roast in 400 degree oven for 20 minutes (although, my asparagus were very skinny, so I only did 10 minutes…I don’t like overdone asparagus)
Posted by Jane Maynard at 4:09 pm 11 Comments
Categories: eat less meat, featured recipes, healthy eats, Lindsay, Recipes, side dishes Tags: asparagus, roasted asparagus, roasted vegetables, simple side dishes |