Method
- Trim ends off of the asparagus. Cut the stalks into diagonal, half-inch pieces, leaving the asparagus tips intact. Set aside.
- In a wide skillet, melt ghee or oil over medium heat. Add the small asparagus pieces plus a big pinch salt. Cook, stirring until bright green and crisp tender. Remove from pan. Add the asparagus tips and cook for one minute.
- In a large bowl, whisk together the flours, salt and pepper. Add two of the eggs and whisk smooth. Add the remaining four eggs, two at a time, whisking well after each addition. Whisk in the milk, cream, and shallots. Set aside.
- Spread the small pieces of asparagus in the bottom of the pan. Then add the salmon in pieces. Sprinkle most of the cheese over the asparagus pieces.
- Pour the quiche batter over the asparagus and arrange the asparagus tips on top. Sprinkle with the remaining cheese.
- Bake the quiche for 30 minutes or until puffed and golden. Let cool for a few minutes, then cut into wedges. Serve warm or at room temperature.
