Asparagus & Oak Smoked Yorkshire Wensleydale Quiche - Deliciously Yorkshire
April is the peak of the asparagus season, so why not celebrate this delicious, locally grown produce with this classic recipe from the team at the Wensleydale
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Ingredients
- 200g trimmed asparagus
- 1 bunch trimmed spring onions
- 100g Oak Smoked Yorkshire Wensleydale cheese, crumbled
- 50g Dales Butter
- 2 large eggs
- 2 large egg yolks
- Fine sea salt
- 220ml double cream
- 200g plain flour
- Egg whites beaten to glaze
- 100g Dales Butter
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