One of the first local veggies to appear in PEI each year is asparagus.  This vegetable is very versatile and is often used not only for its earthy flavor but also for its presentation.  With its long straight stems with a texture tip end, asparagus turns a bright green color when cooked so it plates well and makes a meal attractive.

This year, I created an Asparagus Quiche that can be eaten warm or at room temperature which makes it a good buffet or picnic food.  Pair it with a good green salad (perhaps dressed with my Rhubarb Vinaigrette) and it is suitable for brunch, lunch, or an informal supper. Continue reading Asparagus Quiche →