For Quiches

• 1 bunch asparagus
• 2 eggs
• 2 egg yolks
• ¼ cup cornstarch
• 2 tbsp crispy prosciutto + more to garnish
• salt & pepper
• 1 cup whole milk
• 1 cup cream
• shredded Parmesan cheese (about 1 cup total)

Equipment

• butter for greasing tins
• mini muffin tins

Prep & Blanch Asparagus

1. Snap ends off a bunch of asparagus and discard
2. Cut the top spears off. Bring a pot of water to a boil and blanch spears for 30 seconds. Transfer to ice water to shock and stop the cooking process. Remove from water and set aside
3. Divide the remaining middle portion of the asparagus stalk in half. Chop one half into small coins, then take a peeler and peel the last half into thin strips. Set both aside

Prepare Egg Mixture

1. Preheat oven to 450º
2. Coat a mini muffin tin with butter (recipe makes 36 — make these in batches, depending on how many muffin tins you have)
3. Combine all ingredients in a bowl except for the blanched asparagus tops. Reserve a bit of the prosciutto for garnish (to crisp prosciutto, bake in a 350º oven for 15-20 minutes)
4. Put about a half to 1 tsp shredded Parmesan cheese in the base of each muffin tin
5. Fill with the egg mixture. Top each with a blanched asparagus top (or, if you choose, you can garnish with these after they bake)
6. Bake 25-30 minutes, or until crispy and golden
7. Allow to cool at least 10-15 minutes before loosening with a knife and removing from tin. Garnish with remaining crispy prosciutto (and asparagus spears if you opted to not bake them on top)