Spring is a wonderful time to be on the farm. The crops are planted and the fruit trees are blooming. One of the first crops of the season to grow in Ohio is asparagus.
Asparagus is a delightful vegetable, low in calories and loaded with vitamins, minerals and plenty of antioxidants. We hope you enjoy this month’s recipe. See you on the farm.
1 lb. WHFF asparagus, trimmed & cut into ½ inch pieces
10 strips pre-cooked bacon
2 8-inch unbaked pie shells
1 egg white, lightly beaten
1 ½ C half & half cream
½ tsp ground nutmeg
Salt & pepper to taste
2 C shredded swiss cheese
Preheat oven to 400. Place asparagus in a steamer over 1 inch of boiling water and cover. Cook until tender but still form, about 2-6 minutes. Drain and cool. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese. Bake uncovered in preheated oven until firm, about 35 – 40 minutes. Let cool to room temperature before serving. ENJOY.