This recipe incorporates asparagus as a major component and but is definitely not all about asparagus as it shares the stage with a crab and shrimp mixture and sauteed peppers and onions. This is a great brunch, starter or lunch dish on lightly dressed baby greens, as the peppers and crab mixture can all be done well ahead for entertaining, as it all gets warmed up in the timbale anyway when you roast the asparagus. For brunch, I top this with a poached or fried egg, and include a picture of it but it tends to hide the beautiful asparagus top and so didn't use it as the main picture. There's a little spice here, but not much (unless you choose to pump it up a bit), and it gets balanced with cilantro and lime juice. I chose to place them on fried corn tortillas since I made these for dinner last night and we wanted something a little heftier. Note: for the timbale, I used metal rings about 3" high.

Oct. 29, 2023, 2:45 p.m.

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