Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Mother’s Day Love with Asparagus

In celebration of American Mother’s Day this coming Sunday, we wanted to take a moment to celebrate our mothers. They spent years nourishing us and teaching us more than a few things about food. One ingredient that both of our mothers’ love is asparagus (but make no mistake, Jaime’s mom only loves SKINNY asparagus). So we’ve decided to share two asparagus dishes that would make any Mothers Day brunch sing. Happy Mother’s Day to our mamas and to all other mothers out there! –jaime and jacque

Good final

Garlic-Smothered Asparagus
Inspired by Jaime’s Mother

My mom LOVES garlic.  Growing up, I learned to double the number of cloves a recipe called for – we assumed that there was no chef who had the same garlic threshold as we did.  While I certainly don’t recommend you apply the same logic to this recipe (believe me, there’s more than enough), I hope that these asparagus give you a little taste of my mother’s garlic affinity.  It even includes a little suggestion from my mom herself.

Ingredients

1/2 cup + 2 tablespoons olive oil

15 + 4 cloves of garlic, peeled

1 bunch asparagus (skinny for my mom, but whatever you want)

salt and pepper

Directions

1) Heat oil in a small saucepan over medium-low heat. Add 15 cloves of garlic, and cook over very low heat until soft, about 1 hour. The cloves are finished at first sight of browning (you don’t want them brown).

2) Remove garlic from heat and use a potato masher to mash/break up the garlic. Set aside.

3) Fill a large pot with water and bring to a boil. Add asparagus and cook until tender, around 3-5 minutes (on the shorter end for skinny asparagus, longer for the thicker kind). Drain asparagus and run cold water over them.

4) Thinly slice the remaining 4 cloves of garlic. In a small frying pan, heat remaining 2 tablespoons oil and add the garlic slices, cooking until brown and crispy but not burned. Set aside.

5) Scoop the mashed garlic cloves out of their oil and toss with asparagus. You might want to add about a tablespoon of the cooked oil if you find it’s hard to spread everything evenly.

6) Sprinkle with salt and pepper to your liking, and toss again. Add fried garlic slices and serve!

My Mother’s Brilliant Tip: Once you’ve scooped the garlic cloves out of the saucepan, pour the oil in a small container or bowl and use as you would any garlic oil – for bread, cooking, etc. You can leave it in a clean, covered jar for over 1 month (as long as you always use a clean spoon to scoop it out!).

Moomas Day 2Jaime and her mom doing their favorite thing – petting cats!

IMG_0395

Quiche with Asparagus and Caramelized Onions
Inspired by Jacque’s Mother

My mother loves quiche. Despite all of my culinary whimsy, a classic quiche is always at the top of her request list for things I need to cook for her when I visit. This recipe yields two quiche {quiches? quichi?}, one for mom and dad and the other sent piping hot to grandma and grandpa’s house.

Ingredients

2 pie shells {sometimes I make from scratch; other times my mom prefers pre-made}

1 yellow onion, sliced

1/3 cup olive oil

1 bunch asparagus, chopped into 1/2 inch long pieces

6 eggs

1 cup milk

1 cup rated parmesan cheese

1/2 cup grated mozzarella cheese

salt and pepper, to taste

Directions

1. Preheat oven to 375 degrees. Place pie shells on a baking sheet. Let them pre-bake in the oven while you mix the filling.

2. In a saute pan on the stove top, heat olive oil to cook onions. I like to cook onions on medium-low heat until they are translucent.

3. In a large mixing bowl, mix eggs, milk, onions, and asparagus until well incorporated.

4. Mix in both cheeses.

5. Take your pie shells out of the oven. They should be lightly browned by now. Pour in the egg mixture, distributed evenly between the two shells.

6. Bake quiche for 20-25 minutes. You’ll be able to tell if they are done if the egg looks “set” and doesn’t jiggle when shaken.

Mom's quiche on display with a tribute to her three "angels" (my sisters and I)

Jacque’s Mother’s quiche on display with a tribute to her three “angels” (Jacque and her two sisters)

Jacque and Her Mom Now

Jacque and Her Mom Now

Jacque and Her Mom Long Ago

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Information

This entry was posted on May 9, 2013 by in Appetizers/Dips, Mezze, Side Dishes and tagged , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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