Asparagus Blue Cheese Quiche

I have been awash in an sea of asparagus and have seeking inspiration anywhere I can. I saw a little individual quiche at the market the other day that had asparagus, blue cheese and cherry tomatoes.  I am not a huge fan of tomatoes in quiches I decided that I would make my own asparagus and blue cheese quiche.  The results are below.  I am so glad I have gotten over my quiche paranoia.

Ingredients:      

One bunch of asparagus, washed, woody ends trimmed (about a pound)

One medium onion chopped

1-2 Tablespoons olive oil or vegetable oil

3 Eggs

¾ Cup of milk

½ Teaspoon of salt

¼ Teaspoon of white pepper

4 Ounces of blue cheese (gorgonzola, stilton, Roquefort, Oregon blue, whichever you prefer)

I pie crust, uncooked, store bought or homemade (for this I used Marie Callanders pie crust. I was feeling particularly lazy and it was the only one at the store that did not have lard). 

Method:

1. Preheat oven to 375 degrees
2. Take a fork and prick the pie crust all over. Cover the crust tightly with aluminum foil. 
3. Remove from oven and set aside.
4. Place in oven and bake pie for 10 minutes and then remove foil and continue to bake uncovered for 4-5 minutes. It should be just lightly golden, if it isn't continue baking but check at one minute intervals. It can go very quickly from lightly golden to burnt umber. 
5. While crust is baking, cut asparagus into one inch lengths, separate the tips from the stems and set both aside. Cook the onion in the olive oil over medium heat until glossy and translucent, add the asparagus stems stir well cook for two or three minutes. Then set aside. 
6. In a medium bowl lightly mix together the egg and the milk with a fork, add the salt and pepper.
7. When crust is cooked dump, yes dump in the asparagus and onion mixture. 
8. Crumble the blue cheese over the top of the asparagus and onion.
9. Pour the egg mixture over the cheese, asparagus and onion in the cooked pie crust.
10. Decorate the top of the quiche with the reserved tips, pressing lightly into the mixture.
11. Place filled pie plate on a cookie sheet and bake for 45-50 minutes. It should be delicately browned.

Serve hot with a quinoa pilaf or cold with a side salad (sliced fresh pears are a nice addition). 

Asparagus Vinaigrette

Luckily for me it is asparagus mania in Clackamas county right now. The local farms appear to be wrapping up for the season, which is understandable. It has been unseasonably rainy, even for Portland and Tuesday at the market three bunches for a dollar at noon and giant bags for three dollars by two o’clock. Now I have a fridge full of asparagus, which is not a bad thing.

You can use regular table salt instead of the sea salt, but I really think sea salt and asparagus have a secret special romance, like Regan and Thatcher (Ok, I’m dating myself here). Hazelnuts (filberts) are as common in Oregon as peanuts are in Georgia, feel free to substitute chopped walnuts, pecans, Brazil nuts or macadamias. Peanuts I am afraid do not work so well (unless you add some tamari, ginger and coconut, but that's another story).

Ingredients for four (or two asparagus lovers):

1 Bunch of asparagus (about a pound) trimmed
2 Tablespoons of olive oil
¼ Cup of raw hazelnuts, rough chopped
2 Teaspoons of balsamic vinegar
Fresh ground black pepper and sea salt to taste

Method:  

1. Preheat oven to 400.
2. Place the asparagus on a baking sheet and drizzle with one tablespoon of the olive oil, toss well till asparagus is lightly coated in oil. Place baking sheet in oven. 
3. Roast asparagus for 20 minutes stirring once or twice, it should get a light amount of charring in spots. 
4. While the asparagus is cooking heat the remaining tablespoon of olive oil in a small skillet or sauté pan over low heat. Add the hazelnuts and cook stirring often for about 5 minutes until lightly toasted. Don’t cook too long or they will burn and get a bitter caramelized earwax-like taste (don’t ask). Remove from heat and stir in the balsamic vinegar, set aside. 
5. Remove asparagus from oven and use tongs to transfer to a serving dish, pour the hazelnut mixture over the asparagus and serve.