I’m taking advantage of the good-looking, low-priced asparagus in our local stores. Mostly, I just snap of the woody ends, roast it in the oven with lemon olive oil and a little salt and pepper, and eat it with my fingers. However, with Easter approaching, eggs are on my mind and asparagus and eggs are a great combination.This quiche with creamy leeks, swiss cheese, baby spinach, olives, and asparagus is excellent both hot and cold, so make it ahead of time and serve it for brunch or with friends. I roasted the asparagus in the oven at 400F degrees for 15 minutes. It’s easy to overcook, so check it often. You want it to retain some bite. Toss with a little lemon juice if you like. Once cool enough to handle, I sliced the stems in rounds and kept the tips to decorate the top. Turn the oven down to 350F degrees to cook the quiche. I chopped a leek and sauteed it in butter until soft, then added the baby spinach,the cut asparagus, and a few chopped green olives (optional). I used a frozen pie-crust and covered the base with grated Swiss cheese. I then put the tips aside and topped the cheese with the leek-spinach-asparagus-olive mix, spreading it out evenly. More grated Swiss on top and a little parmesan. I then poured in the custard of 2 eggs Mathematics Summer Courses, 1 egg yolk, S&P, beaten with enough half-and-half to make a total of 1 1/2 cups. I placed the tips decoratively on top. Bake for about 35 minutes. Good hot or cold! This would also be delicious with crumbled goat cheese or feta. Enjoy!