My crafting and family life journal



  • 1/2 pound of asparagus stalks
  • 1 clove garlic, lightly crushed
  • salt, freshly ground black pepper and nutmeg
  • 1 lb puff pastry
  • 4 eggs
  • 1 1/4 cups almond milk
  • local goat cheese ( I like to use local VT cheese)


  1. Preheat oven to 400 degrees.
  2. Break off the tough ends of the asparagus.
  3. Blanch the asparagus in a pan of salted boiling water until crunchy-tender.
  4. Drain and cut into about 1 inch pieces.
  5. Saute the chopped asparagus with garlic in the oil over medium heat for about 3-4 minutes.
  6. Discard the garlic and season the asparagus with salt, pepper and a bit of nutmeg.
  7. Butter eight 4-inch high-sided cake or flan pans and line the bottoms and sides of the pans with the pastry.
  8. Spoon the asparagus evenly into the pastry bases.
  9. Beat eggs ans milk until frothy and then season with salt ans pepper.
  10. Pour mixture over the asparagus.
  11. Crumble goat cheese on the top of pan and season generously with pepper.
  12. Bake for 20 minute, or until golden.
  13. Let stand for 10 minutes before serving.

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