Recipes

In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender.

Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl.

Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper.

Toss gently to combine.

Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim.

Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate.

Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.