At the end of September our neighbours were away on vacation, which meant we were going to be garden sitting! For most people the task of garden sitting can make you nervous. Not me, I know how to turn on a tap and I know when veggies or fruit are ready to pick. Especially the asparagus spears. It is not really common to grow asparagus well in Queensland and since first visiting Joan & Johns garden I am convinced I am going to plant some of my own in a garden bed. I have only been eyeing off their asparagus since my first visit to their garden last year. I had never eaten fresh asparagus before or thought that it could grow here.
Freshly picked asparagus has its own class of goodness. Its super sweet, crunchy on the outside but so juicy on the inside, making the stuff we buy at the shops seem old, dull and well tough – sometimes. Addicted to the freshness I have been down to my neighbour’s garden daily to pick the days asparagus. We have used it in all sorts, omelets, lightly steamed with a soft-boiled egg, soup, salad and even a ricotta asparagus tart.
We had the quiche for dinner one night and served it up with a simple tomato salad with a little parsley. The quiche is very rich and I think suited more to a lunch gathering of hungry eaters. I already miss picking and eating asparagus from my neighbour’s garden, now that they are back from their holiday.
Have you ever wanted to eat/try a friends/neighbours hidden vegetable or fruit in their garden, what was it?
- Maggie Beers Sour Cream Pastry
- 200g butter
- 250g flour
- 125ml sour cream
- 8 eggs
- ¼ cup of milk
- 10 spears of asparagus cut into 1 inch lengths
- 150gm smoked salmon, torn into smaller pieces
- 2 tbsp capers
- ¼ cup of tasty cheese, grated
- Pre-heat your oven to 180’c and line a 20 cm quiche dish with baking paper.
- Start by making the pastry; rub the flour and butter through your fingers in a bowl until it resembles bread crumbs. Stir through the sour cream and then cover and put in the fridge for 20min to rest.
- Press the dough into the quiche dish and prick the bottom with a fork. Bake for 12 – 15min or until lightly golden.
- To make the filling, crack the eggs into a bowl and add the milk and pepper and whisk to combine, put to the side. Once the quiche pastry is par cooked arrange the asparagus spears, salmon in the dish. Cover with the egg mixture and then sprinkle over the capers and tasty cheese.
- Return the quiche to the oven and bake for a further 40mintues or until golden.
- Serve with a light tomato salad with a little parsley.