Asparagus tart

Prep time 40 mins Total time 10 mins Serves 4

After a long, long winter, and a grey, grey spring, the first asparagus of the season are always a cause for rejoicing! Good for any meal of the day, this asparagus and goat cheese pie is both filling and healthy. Plus, it’s topped off with a refreshing mesclun and microgreens salad that’ll put some spring in your step.

- Marie des neiges Magnan

 

 

Ingredients

Instructions

 

Preparation

  • Preheat oven at 400°F.
  • Using a food processor, grind the almonds as finely as possible. Transfer the almond powder to a bowl and add the rest of the crust ingredients. Mix well using a fork.
  • With a fork or a spoon, spread the mix in a greased pie plate, making sure it’s pressed down hard enough to make a dense crust.
  • Bake the crust 10 minutes, remove from oven and let cool.
  • Meanwhile, in a small bowl, blend the cheese, milk, and 1 tbsp. olive oil. Salt and pepper to taste.
  • Rinse the asparagus and break off the tough ends. Set them in a bowl and coat them well with a mix of 1 tbsp. olive oil, all the lime zest, and 1 tbsp. lime juice.

  • Once the crust has cooled, spread the goat cheese mixture at the bottom. Set the asparagus on top, and sprinkle with parmesan.
  • Bake approximately 20 minutes, or until the crust is golden, and the asparagus are well broiled.
  • Just before your pie is done baking, mix 1 tbsp. olive oil, 1 tbsp. lime juice, and a bit of salt and pepper. Use this mixture to coat your mesclun and/or microgreens.
  • When ready to serve, drop this salad mix over your pie, and sprinkle with parmesan. 
  • Bon appétit!