Hello everyone! I’m back with another recipe from my files, and spring is the perfect time to make this delicious and easy asparagus tart. I know, you think that this is too pretty to be easy, but it really is! And since asparagus is at its freshest right now, that makes it even better.
We have asparagus growing in our garden, and this is the third year that it’s been growing. Growing asparagus is a lesson in planning and patience. Because this perennial grows and produces for 20 years, you must plan where you are going to place it. We made a designated area for our bed. And you must be patient because you cannot harvest many of the spears until the third year, and even then, you can only harvest over a period of 3-4 weeks.
Fresh picked asparagus is far more tasty and tender than what you buy in a store. Well, the same goes for just about anything that you grow yourself. Try to get your hands on some home grown asparagus to make this tart, but if you have to use store-bought, that’s ok too because I’ve made it with both.
The first step in making this tart is to cook your asparagus. Snap off the tough ends and then cover the spears with water. Cook them on medium high for about 2-3 minutes. Immediately pour off the water and run cold water over them to stop the cooking process. Then drain the spears on paper towels.
To make this recipe, you will need a special tart pan with a removable bottom. This one is 11 inches in diameter and by Wilton. If you remember, I’ve used this pan before to make a recipe from the book Tart Love by Holly Herrick, which is a whole book dedicated to making all sorts of wonderful tarts. You can read my review in the post Tart Love Giveaway.
To make the crust for this tart, just use a can of crescent roll dough. Separate the perforated triangles and press them into the tart pan. I start by placing the first triangle with the point in the center of the pan and the widest edge against the rim of the pan.
Brush the dough with a tablespoon of olive oil and evenly sprinkle it with a teaspoon each of dried minced onion and dried crushed oregano and a little salt. Bake the crust in a preheated 400 degree oven for 5 minutes.
See, I told you this was an easy taste of springtime!
If you’d like a printable version of this recipe, click HERE.