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I really love asparagus. My favorite way to cook it, so far, is roasted in olive oil with sliced shallots. This salad is another favorite of mine. I’ve made it many times. I like to serve it with Eggplant Parmesan. It’s based upon a recipe I found at

  • Salad Ingredients (all measurements approximate — just eyeball things)
  • 1/3 cup walnuts, roughly chopped
  • 1 lb. fresh asparagus, trimmed and sliced into 1″ pieces
  • 1/4 – 1/3 lb. grape tomatoes
  • 1/2 cup crumbled feta cheese
  • Dressing Ingredients (all measures approximate — again, just eyeball it)
  • 1/8 cup olive oil
  • 3 Tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • Small clove garlic, minced
  • Salt and pepper

Toast the walnuts. I spread mine out on a pie tin and place it in the oven at 375 degrees for about 10 minutes. Don’t forget about it! Shake it around every few minutes until the walnuts are brown and smell toasted. Set aside. Let cool.

Bring water to a boil in a large saucepan or skillet. Add the asparagus pieces and set the timer for 4 or 5 minutes. Remove from heat and strain the asparagus. Let the asparagus run under cold water while you’re filling a small bowl with ice. Set your strainer in the ice bowl and add water until the asparagus is covered. Let it cool down quickly. Strain again.

Mix all the dressing ingredients together and whisk or shake until it is all incorporated.

To an appropriate-sized serving dish, add the walnuts, asparagus, and sliced tomatoes. Stir in the dressing. Just prior to serving, sprinkle on the feta cheese crumbles. Serves 4.

Line a baking sheet with foil and drizzle olive oil on it.

Trim the blunt end of asparagus spears by bending each spear and discarding the part that breaks off. Place the asparagus on the olive oil.

Chop a shallot.

Toss the olive oil, asparagus, and shallot with your hands, then arrange in a single layer across the foil-lined baking sheet.

Bake at 400 degrees for 20 minutes.

I made quiche today because my time to cook has been so sporadic that I wanted to make something that could be thrown into the refrigerator when finished, yet would make a nice lunch or light dinner without any further preparation. Quiche is basically a custard pie. If you have an uncooked pie crust and eggs and cream (or evaporated milk for you Bush types), all the other ingredients can be whatever you want. The basic custard proportions are 1 egg to 1/2 cup cream. Today I made two 9″ quiches and used 6 eggs and 3 cups cream. I’ve made quiche using canned salmon, ham, cheese, or broccoli. There are a lot of different things you can put into it. I have another recipe for quiche which calls for smoked salmon and uses cream cheese. Some day I’ll make that and post pictures/recipe. It’s sublime. For now, you get this.



4 Tbps. butter

2 cups sliced mushrooms

1/2 cup sliced onions

2 handfuls asparagus, trimmed (tips kept longer than stems for even cooking)

1 garlic clove, minced

6 eggs, beaten

3 cups whipping cream

1/2 tsp. sugar

Salt and pepper

2 9″ unbaked pie crust

1 cup cheese, shredded (any kind)

Preheat oven to 425 degrees. Saute mushrooms in butter until nicely browned, remove from skillet and set aside. Saute onions, asparagus, and garlic until onion is transparent and asparagus is cooked al dente. Set aside. Mix together eggs, cream, sugar, salt, pepper. Prepare pie crusts into pans and distribute mushrooms and asparagus mixture evenly across the crusts. Sprinkle with shredded cheese. Pour the egg mixture over all. Place pies into oven and bake at 425 degrees for 15 minutes. Lower the heat to 300 degrees and bake an additional 30 minutes. A knife inserted into pie should come out clean.

Saute mushrooms in butter until nicely browned.

Saute onion, asparagus, and garlic. Distribute evenly across pie crust, along with sauteed mushrooms.

Sprinkle evenly with shredded cheese. I used a Monterrey Jack/Cheddar blend.

Mix together eggs, cream, sugar, salt & pepper. Pour over the other ingredients in the pie crust.

Bake at 425 degrees for 15 minutes, then lower heat to 300 degrees and bake 30 minutes more. Remove when knife inserted into center comes out clean. Can be served hot, warm, or cold.

Didn’t last long

What kind?