Asparagus Salad
  • 2 bunches asparagus (about 1 pound each), stems trimmed
  • 4 ounces Parmesan, shaved with a peeler
  • 2 handfuls fresh flat-leaf parsley, hand-torn
  • 1 handful fresh mint, hand-torn
  • 1 handful fresh dill, hand-torn
  • Extra-virgin olive oil
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper
  1. In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender.
  2. 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.
  3. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper.
  4. Toss gently to combine.
  5. Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim.
  6. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate.
  7. 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.