Chef Robert’s Kitchen—April

Chef Robert’s Kitchen

Welcome. Readers, to my Kitchen and Garden!

For those of you who haven’t met me, I’m Chef Robert Donvier.  I’ve been in the restaurant business for many years, and I’d like to share some recipes for delicious and healthy eating.  Since growing our own food is the best, I also encourage you to produce your own fresh vegetables when you can. My wife, Suzy, and I have a big raised bed garden behind our home. I’m happy to share gardening tips and ideas with you!

Nothing better than the first spring vegetables from the garden!

Two years ago I planted a bed of asparagus in my veggie patch.  Last year it grew into giant asparagus ferns (what else!) but I had to be patient and wait for this year to harvest. I’m happy to report that this year I have had a crop of fresh tender asparagus stalks.

I’ve been trying to think of what to serve for Suzy when she comes home from her shopping trip this afternoon.  Hmmm, maybe a nice quiche, which incidentally, real men DO eat!

I think I’ll make it crustless, with the asparagus, some green onions, eggs, milk & seasonings.

Here we go….


6 eggs

1 c. milk

5 strips of bacon, cooked and crumbles

1 or 2  green onions, minced

1 c. shredded cheddar cheese

1 tbsp. dijon mustard (I use Jack Daniels’ Honey Dijon mustard)

8 oz. asparagus, cleaned and chopped except for keep about 5 spears about 3 in long for the top

Dash of black pepper

Preheat oven to 400 degrees F. Grease or spray a 10 ½ in. round pan or 9×9 in. baking dish. Beat milk, eggs, and seasonings. Place chopped asparagus, bacon and cheese in the pan, pour the egg mix over.  Arrange the reserved spears like a cartwheel on top.

Bake 30 min. or until center is set.

I’ll serve this with a crusty Italian bread and Suzy’s favorite wine, Riesling.

Next time, I’ll tell you more about my garden.  Hope to have pictures by then, too.


Chef Robert

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