Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Joanna Gainess Asparagus Fontina Quiche
Details
- Servings: 8
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: starter
Cuisine
- french
Ingredients
- 1 pound asparagus, ends trimmed
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
- 8 ounces Fontina cheese, grated (about 2 cups)
- 2 ounces Gruyère cheese, grated (about ½ cup)
- 1 unbaked pie crust, or a store-bought 9-inch pie crust
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