Fresh spring asparagus is baked into a creamy, cheesy potato layer, surrounded by a flaky, gluten-free crust. It’s perfect for a spring or Easter brunch.
Any of my previous roommates (and The Husband) will tell you how much I love to make waffles on the weekends. To me they are the perfect breakfast, and the waffle iron the perfect kitchen appliance. Where else does such magic occur? You pour in goopy batter and four minutes later you have crispy deliciousness […]