Asparagus – the first of the Spring crops that start blessing our table around here – and I love it. Â How about a great breakfast with those tasty little stalks?
What you need:
- 1 package crescent rolls
- 6 eggs
- ¼ cup heavy cream
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- 1 teaspoon lemon pepper
- ½ pound asparagus tips
- 3 oz. shredded Gouda (about ¾ cup)
- Sour cream
How to Do it:
Clean the asparagus and cut off the lower 2/3 of the stems (but don’t throw those out – you can make soup with them!)
Form the crescent rolls into a crust on a 10-inch pie plate.
Arrange half of the asparagus on the bottom of the pan.
Beat all the remaining ingredients (except the remaining stalks) together in a bowl and gently pour into the pie plate.
Arrange the remaining stalks over the top
and bake in a preheated, 325 degree oven for about 40 minutes, or until a knife inserted in the center comes out clean.
Garnish with sour cream and serve hot.
Serves 6-8
© Copyright 2017 The Lazy Gastronome
I love asparagus so this is right up my alley. And it looks so simple too! It’s a perfect spring dish :)
Thanks for stopping by Kelsie.
That looks absolutely divine! I love quiche and asparagus. Will be on the menu very soon. Thanks for sharing at the Family Joy Blog Link Party this week!
Thanks Melissa – hop you enjoy!
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Passing this recipe along!
Glad you like it! Thanks for stopping by –
Oh, yum! Thanks so much for linking up at the Unlimited Link Party 73. Pinned.
Thanks for stopping by!
CONGRATS Helen! Your post is FEATURED at the Unlimited Link Party 74!
Thank you!! I’m honored!