A classic combo, a timeless dish. This Asparagus, Goat’s Cheese and Dill Quiche is everything you want from a late spring or early summer lunch—fresh, light, and packed with flavour. The asparagus brings a gentle bite, the goat’s cheese adds tangy creaminess, and the dill? Dill is the queen of this dish. Don’t hold back! Top Tip from Serious Eats The asparagus are pre-grilled, not blanched, this way they keep all their flavour without getting soggy. I used a homemade pie crust for extra richness and crunch, but feel free to keep it simple with puff pastry or a good-quality…
asparagus
-
Continue ReadingWhite Asparagus Pie with Warm Smoked Salmon, a twist on a classic. I love cooking white asparagus the classic way—boiled baby potatoes, parsley, ham, and plenty of melted butter. But sometimes, a little twist on tradition is just what you need! The base is golden, flaky puff pastry, baked until…
