Be the first to Ingredients:
- 1 tablespoon butter
- 6 ounces sliced mushrooms
- 1 (9 inch) unbaked pie shell
- 8 asparagus spears about 4 inches in length, or about 6 to 8 ounces of fresh fiddleheads
- 1/2 teaspoon salt
- 1 cup (4 oz.) shredded Monterey Jack or mild Cheddar cheese
- 3 eggs
- 1 1/4 cup half and half
- grated peel and juice of 1/2 lemon
- 1/4 teaspoon seasoned salt
- pepper to taste
- dash of nutmeg, freshly ground if possible
Preparation:
Rinse the skillet out; fill with water to a depth of about 2 inches. Add 1/2 teaspoon of salt. Bring water to a boil; add trimmed asparagus or fiddleheads. Cook for about 4 to 5 minutes, or just until tender.
Bake the pie crust at 375° for 10 minutes to partially cook the
crust. Sprinkle 3/4 cup cheese and mushrooms over bottom of shell.
Arrange asparagus spears in a spoke fashion over mushrooms or arrange fiddleheads in an even layer. In a medium
bowl lightly beat eggs with half and half, lemon peel, juice,
salt and pepper, and nutmeg; pour over vegetables. Sprinkle with remaining
cheese. Set the pie on a cookie sheet in a preheated 350° oven. Bake for 45 minutes or until knife inserted
comes out clean.
Makes 6 servings.
More Asparagus Recipes
Asparagus Au Gratin
Ham and Asparagus Casserole
Asparagus & Potato Salad
Beef and Asparagus
Asparagus with Bacon Dressing
Creamy Pasta with Peas and Asparagus
Shrimp and Asparagus
Macaroni with Ham and Asparagus
Seafood Salad with Asparagus
Asparagus with Pasta
Asparagus Strata
Asparagus Casserole with and Egg
Asparagus Casserole
Asparagus Casserole with Hard Cooked Eggs
Asparagus with Cream Sauce
Asparagus Casserole with Cheese
Asparagus Casserole with Nuts
Crockpot Asparagus Casserole
Turkey Asparagus Bake
Chicken Asparagus Casserole
Side Dish Casseroles
Vegetable Recipes Index
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