The beginning of spring marks asparagus season. As beautiful bunches of asparagus start making their way into the shops, I thought I’d share with you my go-to asparagus recipe so you can enjoy something a little different while asparagus are at their peak!
This recipe is so incredibly versatile, it should be used as more of a guideline rather than a recipe. You can add to and adapt the recipe to suit your own personal taste, what’s in season or what’s available in the fridge. You can also make it in small muffin-sized portions (see recipe below) which is perfect for an easy breakfast, snack or afternoon tea, or add a few extra ingredients and make it in a large baking dish for an easy mid-week meal for the family. It is so simple you’ll want to add it to your spring-time weekly menu.
If you’ve never tried goat cheese, please give this dish a try. Goats cheese is wonderfully creamy and has a unique “tang” all of its own. If you don’t like goat’s cheese, you can substitute it for another cheese like fetta, ricotta or another cheese that has a bit of bite.
I made this one in large baking dish as I was making it for dinner. I also lined the base with a couple of leftover Yiros wraps as I had them leftover and they were past their best. Wherever possible – Never Waste Food – Be inventive, and use it up!
If you’re making this in a dish, lightly grease the sides and bottom. Add the chopped asparagus spears and crumbled goats cheese. You can now add any other ingredient you like. I’ve added some browned chicken pieces and bacon, but by all means you can leave these out – check out the simplified recipe below.
Mix the eggs and milk together and pour over the dish.
Top with grated tasty cheese or goat cheese. Bake in the oven at 180°C for around 25 minutes or until golden brown and cooked through.
You can freeze this dish for up to a month, great for a quick breakfast on the run or for the kids’ lunch boxes. I hope you try it.
Asparagus Goat Cheese Tart
- 2 bunches Asparagus
- 200 g Goat Cheese
- 1/2 Bunch Chives Diced
- Cracked Pepper
- 12 Eggs Beaten
- 1/2 Cup Milk
- Preheat oven to 200C.
- Lightly grease a twelve-hole regular muffin pan, then line each muffin hole with a square of baking paper (or patty pan or similar)
- Into the muffin hole, evenly distribute the asparagus pieces, goat
cheese, chives and a crack of black pepper to taste.
- Whisk together eggs and milk in a large jug.
- Carefully pour the egg mixture into each hole until equally divided.
- Bake for 15-20 minutes or until golden brown and cooked through.