{"id":29720,"date":"2013-07-18T22:53:03","date_gmt":"2013-07-19T02:53:03","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29720"},"modified":"2013-07-18T22:53:03","modified_gmt":"2013-07-19T02:53:03","slug":"asparagus-quiche-with-scallion-sauce%e3%82%a2%e3%82%b9%e3%83%91%e3%83%a9%e3%82%ac%e3%82%b9%e3%82%ad%e3%83%83%e3%82%b7%e3%83%a5%e3%80%81%e5%b0%8f%e3%81%ad%e3%81%8e%e3%82%bd%e3%83%bc%e3%82%b9%e6%b7%bb","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29720&lang=en","title":{"rendered":"Asparagus Quiche with Scallion Sauce
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\"49\"<\/a><\/p>\n

Asparagus Quiche with Scallion Sauce<\/strong><\/p>\n

I like asparagus but I always hesitate a little bit before I actually put it in my shopping cart. You just never know how good (or not so good) it may taste. This time I was lucky and this asparagus was sweet and very tasty. I wanted to put as much asparagus as I could in this quiche. It’s often hard to get vegetables in breakfast but I was very happy with this quiche especially when served with the beautiful green scallion sauce. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"57\"<\/a><\/p>\n

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\"53\"<\/a><\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Asparagus Quiche with Scallion Sauce I like asparagus but I always hesitate a little bit before I actually put it in my shopping cart. You just never know how good (or not so good) it may taste. This time I was lucky and this asparagus was sweet and very tasty. I wanted to put as […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-29720","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29720"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29720\/revisions"}],"predecessor-version":[{"id":29728,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29720\/revisions\/29728"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}