This recipe came from the need for a nice brunch for a late spring garden event committee meeting I hosted. Zucchini, lemon, ricotta and asparagus go so well together. I like the quiche consistency of the filling, and the asparagus gets nice and roasted. Add some puff pastry, and a nice arugula side salad with big shavings of fresh Parmesan, and you can't go wrong. To avoid a soggy crust - make sure the zucchini is dried and cooked thoroughly. This dish is lovely with glass of crisp Viognier. - Burnt Offerings

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