Spear Asparagus Wild Herbs Quiche

(*) e.g. chickweed, dandelion, sorrel, sheep’s gout, pimpernel, wood sorrel, groundsel, garlic rue, deadnettle, wild garlic * Defrost dough according to package instructions.

* Peel asparagus spears and cut into pieces 10 centimeters long.

* Bring a little water with salt, 40 grams of butter and sugar to a boil, steam asparagus for eight to ten minutes with the lid closed, drain.

* Roll out the dough on a little flour and spread it on the buttered baking pan.

* Mix eggs, milk, chopped young wild herbs, salt and pepper, pour on the dough and spread well evenly.

* Spread asparagus sections evenly on top in a star shape, top with pine nuts and remaining butter in flakes.

* Fold the edge of the dough over the top and bake in a heated oven at 200 degrees (convection oven 180 degrees, gas mark three to four) for 35 to 40 minutes.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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