Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Asparagus and Herb Pashtida
A pashtida is an Israeli savory quiche-like casserole, usually crustless and often filled with a mixture of vegetables and cheese, sometimes meat. Pencil-sized asparagus works best, but if only fatter spears are available, cut them in half lengthwise so they cook quickly and have good distribution in the baking dish. Serve the pashtida warm or at room temperature with a leafy salad for a light but complete meal.
4 to 6
Servings
Tip
Don’t forget to trim the tough bottoms off the asparagus spears. Also, don’t forget to grease the baking dish with 1 tablespoon olive oil to help ensure the pashtida will not stick when slices are removed for serving.
40 minutes
Ingredients
-
1
tablespoon extra-virgin olive oil, plus more to serve
-
1
pound asparagus (see headnote), trimmed
Directions
-
01Heat the oven to 400°F with a rack in the upper-middle position. Brush a 9-by-13-inch baking dish with the oil. Place the asparagus in an even layer perpendicular to the length of the dish.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
June 25, 2022
Asparagus ad Herb Pashtida
Awesome because I am overrun by aparagus this time of year and this was easy and quick. I added a dollop of sundried tomato pesto on top!
May 31, 2022
Easy and delicious!
Taking advantage of asparagus season, I've made this 3 times. Served with fresh fruit, it is wonderful as breakfast, lunch or a quick supper. This was my first pashtida, but it won't be my last. There are lots of variations out there.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
