When aspargus comes into the market in early spring I love to eat it simply steamed until crisp tender, sprinkled with sea salt, drops of fresh lemon juice and maybe a drizzle of olive oil or melted butter.
After my fill of it simply prepared, I serve it in other ways ~ it is really one of the more versatile vegetables, in my opinion.
Leftover steamed-just-until-crisp-tender asparagus is fabulous prepared this way ~ any kind of your favorite crust.
Baked off until nicely browned and crust crispy...
I love the way it puffs up while baking.
It will sink back down as it cools~ but don't worry it tastes delicious!
I used frozen puff pastry this time, (thinly rolled) and placed it in a shallow fluted French tart pan, with removable bottom.
There are many other versions, I just use a basic quiche filling, eggs, cream or milk, grated Gruyère and shredded Parmesano Reggiano cheeses, with a few scraping of fresh nutmeg. (Sometimes a tablespoon or two of finely minced, sauteed shallots or yellow onion, if you like.)
Bake in a hot oven until the egg mixture is set, and the crust is nicely, and deeply browned. The asparagus don't look very pretty after being baked, so before assembling, I reserve a couple of "just steamed" spears for garnish.
Served with a green salad, or marinated tomatoes ~ it's a lovely luncheon, or a good dinner.