It has been an interesting Spring this year with three major snowstorms in April. This has never happened in my neck of the woods. But, I think we have finally turned the corner and Spring, the real Spring with sunny days, warming temperatures, the necessary showers to bring on May flowers, is finally here!
I’m celebrating its fashionably late arrival with my favorite in-season vegetable, asparagus. For this week’s brunch, I am preparing an asparagus and tomato quiche using gruyere cheese, which melts up smooth and even with fruity notes.