Cam's Marinated Asparagus

1 pound farm-fresh asparagus
1 clove garlic
1 Tbsp fresh rosemary, finely minced
1 Tbsp fresh chives, finely minced1 tsp Dijon mustard
1/8 tsp saltFreshly ground pepper
1 Tbsp fresh-squeezed lemon juice or wine vinegar (or a mix)
1/4 cup good-quality olive oilSalt and pepper

Snap the bottoms off the stalks of asparagus and wash the stalks.Place asparagus in a steamer (microwave or stovetop) with water and steam several minutes until just bright green. The stalks should still be crisp. Plunge in cold water for one minute to stop the cooking, then remove to a colander.
Press the clove of garlic through a garlic press into a small bowl. Add the mustard, herbs, and lemon juice or vinegar, and whisk to combine. Drizzle in the olive oil slowly, whisking as you go. Add salt and freshly ground black pepper to taste.
Dry the asparagus with a clean dishtowel and cut it into inch-long segments. Place asparagus pieces in a bowl, add the dressing, toss, then add all to a green salad.
You can also serve the asparagus as a side salad by arranging the stalks pointing in the same direction on a plate. Pour the dressing over them, then roll the stalks to coat them.

Cam's Herbed Spring-Garlic Quiche

Preheat oven to 375° F
2 cups cooked medium- or short-grain brown rice
3 eggs
1 ¼ cup sharp cheddar cheese, grated
1 ½ cup milk (use any type from whole to non-fat)
2 or more stalks spring garlic (garlic scallions)
1 Tbsp fresh rosemary, finely minced
1 Tbsp fresh garlic chives, finely minced
1 Tbsp fresh basil, finely minced
½ tsp salt
¼ tsp freshly ground black pepper

Directions:Use your clean fingers dipped in water to press the rice into a glass pie dish, about 1/4 inch thick. Make sure you press it all the way up the sides.
Remove the rough outer leaves of the spring garlic. Chop the white section and as much of the green as is tender.
In a small mixing bowl, beat the eggs with a fork.Add the rest of the ingredients and blend with a fork.
Pour the mixture into the pie crust.
Bake in a preheated oven until golden brown and a knife comes out clean in the center, about 35-40 minutes.
Let cool ten minutes before serving. Can also serve at room temperature.
Serve with a freshly picked green salad and a cool glass of white wine.
You can use a conventional pastry (non-sweet) pie crust if you prefer, and swap in whatever fresh herbs and vegetables you like. With larger chunks, like broccoli florets, reduce the milk by ½ cup.

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