Greetings! It has been a beautiful day here, but sadly for the 7,000 residents of Slave Lake who have suffered an unimaginable loss, the sun is not shining. A terrible fire, fueled by the high winds we have been experiencing in Alberta the past few days, has destroyed a third of the town, situated approximately 3.5 hours NW of Edmonton.
I don't know about you, but we seem to eat a lot of eggs. Something we've noted a number times over the last few months. Partly I suspect because they are a great source of protein, very versatile and quick to prepare.
This is the third time I've made this dish and I have definitely added it to my 'repertoire'. I have divided it in half twice and once made the full-sized version. Any leftovers reheat quite nicely the next day.
16 asparagus stalks
4 ounces bacon, coarsely chopped (I used turkey bacon)
2 cups milk
1 cup heavy cream (I used table cream 18%)
8 sprigs of fresh chervil, minced (I left this out)
Salt and freshly ground pepper
Additional ingredients (my tweaks)
3 shallots finely chopped and sauteed with bacon
1/4 red pepper finely chopped for color and sauteed with bacon
1. Preheat oven to 350 degrees.
2. Cut off the tough ends of the asparagus stalks (about 2 inches). Peel the asparagus (lower 1/3). Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 2- or 3-inch pieces.
3. Saute the bacon, shallots, red pepper in a nonstick frying pan. Drain on a paper towel.
4. Combine the eggs, milk, cream, and half of the chervil (if using). Season with salt and pepper. Pour the egg mixture in a 9x12 baking dish (full-sized version) or 9-inch pie plate (1/2 recipe). Sprinkle in the asparagus and bacon mixture. Bake for 40 to 45 minutes, till the custard is set but not dried out. Serve immediately.
Overall impressions: French Women Don't Get Fat must have a typo, as it states this cooks in 15 to 20 minutes. Not a chance. Other than that 3.5 frogs legs for this one.