Asparagus season is finally here, but sadly it won't last forever.
On the farm we each as seasonally as possible, and during it's short season that means asparagus every. single. day. Twice a day, if you're Farmer Tom.
We have at it steamed, bbq'd, roasted, in soup, in salad, with pasta, and some times just raw on it's own. We're always looking for new ways to enjoy this veg, and what better way than loaded with cheese!
We love this recipe for quiche, which can be easily adapted if you're keen to add extra asparagus or fresh spinach as we sometime do!
**Click here for a downloadable version***