Asparagus torte from From the Farmers' Market: Wonderful Things to Do with Fresh-from-the-Farm Food, with Recipes and Recollections from Farm Kitchens (page 29) by Richard Sax and Sandra Rose Gluck

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Notes about this recipe

  • breakthroughc on May 11, 2021

    This was a nice vegetarian spring dinner. Nothing revolutionary about the recipe, but I liked the amount of asparagus in the dish. The is a much an asparagus dish (two pounds) as it is an egg dish. I did not blanch my asparagus as it was a completely nonsensical step. Not only would you use another pan, but I think you would likely end up with overcooked asparagus. I sautéed it a little longer with the onions until it was tender crisp. I used twice the amount of fresh basil and gruyere cheese.

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