Employee Owned Family Farm

WTF Do I Do With
Ippolito International's Queen Victoria Asparagus ?!


‐ Asparagus Egg Muffins ‐

1 ½ cups Queen Victoria asparagus, chopped

¼ cup red onion, finely chopped

2 tbsp fresh dill, finely chopped

1 tbsp capers, chopped

10 eggs, beaten

½ cup milk

2 tbsp butter, melted

1 tbsp Dijon mustard

½ tsp each salt and pepper

4 oz crumbled goat cheese (optional)


Prep Time: 15 min

Cook Time: 20 min

Servings: 6


1Preheat oven to 375° F. Spray 12-cup muffin tin with cooking spray. In a large bowl, toss together asparagus, red onion, dill, and capers. Add goat cheese (if desired), and toss gently. Divide mixture among muffin cups.

2In a large mixing bowl, beat together eggs, milk, butter, Dijon, salt, and pepper; pour slowly over filling (fill just below top of each muffin cup).

3Bake for about 20 minutes or until just set in center. Let stand for 5 minutes. Run thin knife around outside of each egg cup; carefully remove egg cups from pan using small spatula. Serve warm.

Tip: Top with smoked salmon, fresh cream, and fresh dill for a pretty presentation.


For more delicious, healthy, & easy-to-prepare recipes visit www.qvproduce.com/recipes