Asparagus is one of the first, and most delicious, signs of spring! The tender shoots, which emerge at the rate of up to an inch per hour, from a perennial root system, is considered a delicacy. Asparagus can be eaten raw as a sweet, crunchy snack, or can be cooked and added to all sorts of spring dishes like pizza, tarts, and is wonderful with eggs and salmon.
Spring Asparagus Tart
Ingredients
- 2 cups whole wheat or all purpose flour
- 1 Teaspoon salt
- ¼ cup olive oil + 1 tablespoon
- ½ cup cold water
- 1 bunch asparagus cut to fit your pan
- ¼ cup grated cheese use your favorite, I use a hard cheese like pecorino
- 2 Teaspoons fresh herbs minced Optional: eggs and mushrooms, or other spring veggies
Instructions
- Pre-heat your oven to 350 degrees
- Combine flour, salt, 1 teaspoon herbs, and olive oil
- Add cold water and mix with a fork, and then your hands until the dough forms a ball (one 12 inch tart pan, or three 4-inch tart pans)
- Roll the dough out on a floured surface and gently press into your tart pan
- Lightly oil the tart crust surface with olive oil
- Place the asparagus and other veggies on the tart crust (if you are using eggs, crack them in between the vegetables)
- Sprinkle with the grated cheese and the remaining herbs
- Put the tart back in the oven and cook for another 12-15 minutes (check your egg and see that the white is no longer translucent)
