Triathlon Magazine Canada



Asparagus Cheddar Toast Tarts

ONE OF THE first crops to pop up in spring is asparagus. It’s an amazing vegetable that is incredibly good for us. It’s full of fibre, vitamins A, C and K, as well as folate, and comes in many varieties, including green, white and even purple. This versatile vegetable can be eaten raw, cooked, hot, cold or at room temperatur­e. It’s delicious for breakfast, lunch or dinnerand is a welcome surprise on a veggie tray. You can steam it, bake it or barbecue it, and no matter how you eat it, it is absolutely fantastic.

One of my favourite ways to eat asparagus is for breakfast with my eggs. This recipe combines asparagus with fresh eggs and old cheddar for a breakfast you won’t soon forget.

If you’re cooking for a crowd, this is an easy way to feed many, and it’s fancy enough for brunch. The best part? Even though these are “tarts,” there is no pastry required, making this recipe not only beautiful and delicious, but good for you, too.

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