Ingredients:
1 bunch of green asparagus spears (try not to buy the fat ones - the young, thinner ones are more tender)
50g spicy chorizo (bacon would do well too)
1 large onion, chopped
150g mature cheddar cheese
150ml full cream milk
150ml fresh cream
2 jumbo free range eggs
5ml mustard powder
Salt and pepper
Slice the asparagus into pieces about 2 to 3cm in length. I cooked them in the microwave on high for 2 minutes. You could also steam them if you prefer. Just until they are cooked, but not too soft.
In a pan, fry the chopped onion with thinly sliced chorizo in about 10ml olive oil until they are both a little golden.
Then, grease your pie dish with a little butter or non-stick baking spray.
Toss the onion, chorizo and asparagus together.
Grate the cheese on top.
Then make your eggy mixture by whisking together the eggs, milk, cream, mustard, salt and pepper.
Pour it over the rest of the ingredients.
Bake it oven for 30 to 35 minutes or until the top is browned and the quiche doesn't wobble too much when you give it a gentle shake.
