Whether she’s Mother, Mom, Mommy, Mum, Muv, Meeps or just plain old Ma, there is only one, and it’s the one you’ve got.
So this month it’s important to remember her and celebrate her day on May 10 by making it special in some way.
One of the best ways to commemorate your mother is by giving her the day off from her regular chores and routine, especially the cooking!
Rather than eating out, think about fixing a delicious family meal using fresh local produce.
This is the height of the asparagus season which is short, because it is a sensitive plant and will not push up its tender spears from the ground till it feels warm enough, so local supplies are not available until late April, early May and won’t last the month.
You can buy imported asparagus all year round, of course, but it loses flavour the minutes it’s picked so best be buying from nearby sources whilst the time is right.
For a meal that is complete in nutrition and a crowd pleaser, it’s hard to match a quiche.
Pair it with a salad of early greens like rocket (arugula) that’s coming in right now, blood oranges that are right in season, chopped green onions and celery with caramelized almonds and a citrus vinaigrette. An eye-popping accompaniment. Include some crusty bread and farm-fresh butter and this quiche holds it own for brunch, lunch or even as a supper dish.
The following recipe also calls for mushrooms so you think about local morels that are also in season, and be sure to use organic eggs for a much richer flavour.
Fresh Asparagus and Mushroom Quiche
- 5 slices of bacon
- 2 tablespoons butter
- 1 small onion, cut into ½ inch pieces
- 1 cup mushrooms, stems removed, cut into 1 inch pieces
- 1 cup chopped fresh asparagus
- 1 8-inch unbaked pie shell
- 3 egg whites, lightly beaten (optional)
- 1 cup shredded sharp Cheddar cheese
- ¼ cup crumbled feta cheese
- 2 eggs
- ¾ cup half and half
- Salt and freshly ground pepper
Preheat oven to 400 degrees F.
Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
Heat butter in large skillet over medium-high heat. Add onions, cook and stir until translucent. Reduce the heat to medium and add the mushrooms. Continue cooking until the mushrooms are tender. Set aside.
Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1-2 minutes. Immediately drain and run under cold water to cool.
Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
Bake uncovered for 35-40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving. Serves 6.
About the Author: Kate Savage is a freelance writer and runs Scarborough Fare Catering in Lexington, Ky.