• Skip to main content
  • Skip to primary sidebar

Cottage at the Crossroads

menu icon
go to homepage
  • Gardening
  • Recipes
  • Canning
  • DIY
  • Holidays
    • Email
    • Facebook
    • Pinterest
  • search icon
    Homepage link
    • Gardening
    • Recipes
    • Canning
    • DIY
    • Holidays
    • Email
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Main Dishes

    Springtime Asparagus Tart

    By: Jane · Updated: 12 Oct, '21 · This post may contain affiliate links · 13 Comments

    Sharing is caring!

    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.

    Springtime asparagus tart from cottage at the crossroads

    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.

    Asparagus growing in the garden

    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.

    Asparagus growing in the garden

    The asparagus plants will tell you when to stop harvesting because the spears will begin to get tall and spindly. That's when you just let them continue to grow to create fronds.

    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.

    Asparagus tart

    Either way, store your asparagus in a container of water in the refrigerator until you are ready to use it.

    Asparagus tart

    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.

    Asparagus tart

    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.

    Asparagus tart

    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.

    Asparagus tart

    Then I keep pressing the triangles together and spreading the dough until it covers the whole pan. Speaking of tarts and dough, my roasted tomato cherry tarts are fantastic.

    Asparagus tart

    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.

    Asparagus tart

    Meanwhile, slice your tomatoes and let them drain on a paper towel. If they are particularly juicy, pat them with another paper towel.

    Asparagus tart

    After you take the crust from the oven, spread the sliced tomatoes and mushrooms over the bottom. Add 8 ounces of shredded mozzarella cheese.

    Asparagus tart

    Arrange your cooked asparagus like spokes on a wheel. You may have to trim the ends of each spear to make them fit into the pan. I added a black olive in the center just for looks!

    Asparagus tart

    Add about 4 ounces of fresh grated Parmesan and about 2 ounces of crumbled goat cheese on top of the asparagus. Bake in a 400 degree oven for 15 minutes.

    Asparagus tart

    It looks especially pretty on a cake stand and makes a great addition to any luncheon menu.

    Asparagus tart

    Serve warm and cut into wedges. If you happen to have any leftovers, it is equally delicious warmed up in the microwave the next day.

    See, I told you this was an easy taste of springtime!

    If you'd like a printable version of this recipe, click HERE.

     

    More Main Dishes

    • Cherry tomato recipes
      30 Best Cherry Tomato Recipes
    • Grape tomato recipes featured
      15 Best Grape Tomato Recipes
    • Root beer pulled pork square
      Pulled Pork with Root Beer BBQ Sauce
    • Roasted cherry tomato tart square
      Roasted Cherry Tomato Tart

    Sharing is caring!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jean Windham

      April 11, 2017 at 2:34 pm

      Jane, I don't know how I missed this recipe in the past . I will definitely cook this recipe. Asparagus is one of my favorite veggies. Thank you for sharing....Hean

      Reply
    2. carolyn ~ homework

      May 02, 2013 at 11:12 pm

      I just wanted to let you know that I featured your amazing project on my new blog DETAILS. DETAILS is the sister-site to my main blog Homework.
      On DETAILS I feature projects that have those little details that make them extraordinary. I'd love for you to stop by and visit and follow along on my new journey. http://carolynsdetails.blogspot.com/

      xxoo
      carolyn
      homework | http://carolynshomework.blogspot.com/
      & DETAILS

      Reply
    3. Laurie @ Vin'yet Etc.

      April 24, 2013 at 10:17 am

      Hi Jane,

      This looks delish and so easy to make... two of my favorite things! Thanks for sharing!

      Laurie xo

      Reply
    4. Jean Windham

      April 23, 2013 at 9:27 am

      Jane I don't know how I missed this blog. Asparagus is one of my favorite vegetables and I love getting new recipes. The tart really looks very pretty and makes a lovely presentation. Thanks for the post and the recipe. Jean

      Reply
    5. Ann

      April 22, 2013 at 11:11 pm

      Yes this is a beautiful dish but that wouldn't stop me from digging right it! Anything made with Crescent roll dough is right up my alley anyway. 🙂 Pinning and hoping to make later!

      Reply
    6. Robyn

      April 22, 2013 at 8:32 pm

      Oh my.......that will become a family favorite I'm sure. We LOVE asparagus and eat it a lot when it's in season. Thanks for sharing.....can't wait to try it!!

      Reply
    7. Savannah Granny

      April 22, 2013 at 6:53 pm

      Jane, this looks so good and yes it is easy. I will definitely try it. I have pinned it on my Awesome Recipes board. I think that fits this recipe. xoGinger

      Reply
    8. Gwen

      April 22, 2013 at 6:25 pm

      What a pretty idea for a get together!!!

      Reply
    9. Glenda Huckabee

      April 22, 2013 at 12:06 pm

      My sons B'day is in a couple of weeks--and would love to serve the marinated shrimp recipe you showed one time--you said you would share the recipe some time....could it be soon?LOL

      Reply
    10. Barbara F.

      April 22, 2013 at 9:50 am

      This sounds wonderful, Jane! Have to try it. I love the layering of tomatoes, 'shrooms, cheeses and no custard. I've never had any homegrown asparagus. xo

      Reply
    11. Kelly @ Eclectically Vintage

      April 21, 2013 at 10:07 pm

      I love asparagus - can you believe I've only loved it recently! Your tart looks amazing and I'd love to grow my own! Patience is a definite virtue here!
      Kelly

      Reply
    12. Mary

      April 21, 2013 at 8:47 pm

      Your tart looks SO delicious and pretty Jane, perfect for brunch or even dinner! I envy your asparagus growing in your garden, I need to find some at the farmers' market!

      Reply
    13. Dawn

      April 21, 2013 at 7:12 pm

      Jane your tart looks to pretty to eat. We are a big asparagus eating family. It grows wild here in the road side ditches, so we always have plenty. Hubby makes a run about twice a week and brings home armfuls. For the life of me I can't get that stuff to grow in the garden. I gave up and will just pick it in the ditches.

      Reply

    Primary Sidebar

    Jane @ Cottage at the Crossroads

    We're Jane and Leo!

    Thanks for stopping by! We're renovating and preserving our family's 100 year old home place where we garden, complete a few DIY projects, and do some cooking. Please leave us a comment so that we'll know that you were here.

    about →

    Reader Favorites

    • Setting up a gardening journal
      How to Set Up a Garden Journal
    • Wooden garden obelisks
      DIY Wooden Garden Obelisk
    • Sweet cucumber relish featured
      Sweet Cucumber Relish
    • Cucumbers in raised beds
      Growing Cucumbers in Raised Beds

    Gardening How-tos

    • Best way to remove weeds from large area
      Best Ways To Remove Weeds From a Large Area
    • Potting mix vs. Potting soil
      Potting Mix vs. Potting Soil
    • How to dry and store fresh garden herbs
      How To Dry Herbs
    • 1
      Instant Pot Canning Basics

    Growing Vegetables

    • Fall decor 063
      Our Fall Vegetable Garden
    • Garden and yard may 2013 132
      Evolution of a Garden
    • Celebrity tomatoes in cages
      How to Grow Your Own Tomatoes
    • Growing lettuce in containers 030
      Growing Lettuce in Containers

    Footer

    As an Amazon Associate I earn from qualifying purchases.

    © 2021 Cottage at the Crossroads · All Rights Reserved

    Contact Us · Privacy

    222 shares